Depurative Soup of Daikon, Shiitake and Kombu
A concentrated, very savory broth. Dried daikon, shiitake and kombu are cooked for 45 minutes in their soaking waters and served with vegetable broth and a few drops of tamari. Given its intensity of flavour, it is an occasional preparation, not for daily use.
Cooking: 50 minVideo: 02:25CleansingMildly coolingBest in: Spring · Summer
Properties
Properties of the recipe.
- It is a very depurative dish and should only be taken when it is truly needed or if the doctor advises it. It serves to eliminate excess salt, fat and toxins, especially of animal origin. It helps to eliminate anxiety and is of great help when following slimming diets and to combat arteriosclerosis.
- It eliminates toxins of animal origin from the body.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Place the kombu at the bottom of the pot.
- Add the daikon with its soaking water, the shiitake mushrooms with their soaking water, and add water until it covers.
- Cover and bring to a boil.
- Simmer over low heat for 45 minutes, or until the kombu is very soft.
- Add the vegetable broth and season with a few drops of shoyu or tamari.