Cut daikon radish, carrots and onions into 1cm dice, and the cabbage into 2cm squares. Slice the sausage in about 1 cm.
Heat a pan with olive oil and add carrot, onion, sausage and daikon radish. Saute for about 5 minutes until coated with oil.
Add water, chicken soup stock granules and bay leaf. Skim off the scum when it comes to a boil. Cover the pan with a lid and cook for about 15 minutes in low heat. Add cabbage and cook for another 15 minutes.
Check the taste and adjust with salt and pepper. Transfer to a serving plate and sprinkle radish sprouts or parsley and enjoy.
Story Behind this Recipe
My little sister loved this soup I just made with the remaining vegetables in the refrigerator, so I posted it here.
The key is to cut the vegetables to be as close to the same size as possible! Using sausages made of coarsely ground meat will yield more flavor to the broth. Let's use the remaining vegetables in the refrigerator and make a delicious soup!