Substituting daikon root for ramen in this recipe is a great way to add another vegetable to your daily diet.  Popular in Japanese cuisine, daikon is a winter radish with a mild flavor that is a perfect fit for vegetarian, gluten free, and whole-30 diet plans. Using a spiralizer you can cut it into a noodle-shape that mimics ramen. 

Daikon Ramen Bowl

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Equipment

• Vegetable spiral slicer: https://amzn.to/362DLSM

Ingredients

  

• 4” Daikon radish root
• 2 medium white onions, sliced lengthwise into strips
• 3 tablespoons organic extra virgin olive oil
• 3 tablespoons dry white wine
• Sea salt and pepper, to taste
• 8 ounces baby Portobello mushrooms, cleaned and cut into thin slices
• 1 quart vegetable stock
• ¼ cup pesto
• Garnish:

  3 green onions, green parts only, finely sliced

  ½ cup carrot, peeled and shredded

  1 cup bok choy, sliced into ribbons

  1 cup bean sprouts

  Sesame seeds

Instructions

 

• Peel Daikon root and using the smallest blade, spiralize into long, thin, ramen-like strands
• Trim strands to be 10-12 inches long, placing on a clean kitchen towel to absorb excess moisture
• In a pan set to medium heat add olive oil and onions, cooking until the onions soften and start to turn golden
• Add wine, and deglaze to get all the brown bits off the bottom of the pan
• Add mushrooms to the pan, with extra olive oil if needed, and sauté until tender, 5 minutes
• Add vegetable stock and pesto, simmer until heated through, 10 minutes
• Add the Daikon “ramen noodles” and season with salt and black pepper, to taste
• Cook another 4-5 minutes, or until Daikon are crisp tender -- do not overcook
• Remove from heat and serve in a bowl
• Allow each person to top with their preferred garnish serve immediately

  Enjoy!