Soothing Soup With Kelp Stock, Cod And Daikon Radish

Soothing soup with kelp stock, cod and daikon radishDecember is a time when many people feel the winter chill and are restless.
Why not relax with warm soup with cod and lots of vegetables? “Kelp and cod go well together and create a delicate taste,” says cooking expert Megumi Fujii.

To remove the distinctive smell of the cod, she sprinkles it with salt before blanching briefly. “Tororo konbu” (fine shavings of kelp), yuzu zest or “shichimi” spice mixture may replace the green onion. Serves two.


2 slices unsalted cod

10 cm daikon radish

1/3 carrot

1/4 green onion (naganegi)

5 cm kelp (konbu)

3 cups water

1/2 tsp salt

2 Tbsp sake

Seasoning A (1/2 tsp salt, 1 tsp soy sauce)


Immerse kelp in water listed above for an hour. Cut cod, slicing into two or three pieces. Sprinkle with salt and leave for 15 minutes.

Slice daikon into 5-mm quarter circles; carrot into semi or quarter circles. Their sizes should be about the same. Finely chop green onion.

Blanch cod in boiled water, remove and immerse in cold water and rinse off scales and stickiness.

Place kelp with water, cod, daikon, carrot and sake in pot over medium heat. Remove kelp right before water comes to a boil. Remove scum. Place lid and cook over low heat for 10 minutes. Cut kelp into fine 2-cm-long strips against fiber.

Add Seasoning A, return kelp and cook briefly. Serve and top with green onion.

You can make a simple pickle using daikon peel. Cut peel into fine strips. Mix same amount of soy sauce and vinegar, add bit of sugar, chili pepper without seeds, strips of ginger and add peel. It is ready in 10 minutes.

Estimated time: 80 minutes (60 minutes to prepare, 20 minutes to cook)

Nutritional information (per serving): kilocalories, 125; sodium content, 2.0 grams; fat content, 0.4 grams