Prepare konbu dashi and set aside.
Peel and cut daikon into chunks. Boil a pot of water and add in daikon. Simmer for about 20 minutes or until the daikon is soft. Remove daikon and leave to cool. Once cool, puree daikon in a food processor until smooth.
Peel and cut ginger into thin slices. Heat sesame oil in a pot and stir fry ginger for about 30 seconds. Transfer konbu dashi and daikon puree into the pot. Bring it to a boil and simmer for 5 minutes under low heat while stirring.
Add salt to taste, spoon into 4 serving bowls and serve hot.
© 2018 All rights reserved. Published by Marshall Cavendish.