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Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese,  we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.

I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.

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My mom has been telling me to have more soups habitually since childhood because she said soups are great for health benefits with purported rejuvenating and invigorating effects to our bodies. Therefore Chinese love to prepare soup as part of their daily meals as they believe soup contains the essentials of all  the ingredients in it.

One of the scrumptious soups that I grew up having is the ABC soup. It is simple and easy to prepare especially to those who are busy and working fulltime. Besides, it is a helpful and pleasant dish to kids who do not like to eat vegetables.

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