Peel the skin from the daikon, and chop it into 7- to 8-mm thick half rounds (or quarters, if large). Remove the skin off the garlic, then thinly slice.
Combine the water, the vegetables from Step 1, and the chicken soup stock in a pan, and bring to a boil over high heat. After it comes to a boil, reduce to low heat and simmer for 20-30 minutes until the daikon becomes tender.
Once the daikon becomes tender, adjust the taste with salt and sesame oil.
Serve in individual bowls and garnish with scallions. Bon appetit!
Story Behind this Recipe
I wanted to make a simple soup with my favorite combo of ingredients, so I experimented a bit and came up with this recipe.
* Adjust the tenderness of the daikon as desired. * Also adjust the amount of salt to taste.