Wednesday, November 30, 2011

Radish Kelp Soup

Ingredients: 3 medium size daikon radish, kelp, kale, soy sauce, olive oil.
(Serving size: 2)

1. Chop daikon radish to 1/2 inch thick pieces.
Chop a small amount of kale leaves into thin strips.
Sautee radish and kale in a pan for about 8 mins until the radish is browned on each side.

2. Add 4 cups of water, 3 teaspoons soy sauce to the pan.
Add a hand full kelp into the soup.
Cover it, cook about 10 mins until the radish is tender.

Kelp is the best natural source of Iodine. Including some Iodine in our diet can effectively help regulate thyroid function, decrease radiation absorption, aid weight loss and reduce fatigue.

We can find Kelp at most of the Asian market. Kelp we buy from the store is usually dried and salted. But it is very easy to prepare. Usually there is no need to add additional salt to the kelp dishes, and it is very easy to use scissors to cut the kelp into any shape you want. If we cook kelp in a soup then no soaking required before cooking. On the other hand, if we cook it without water, we need to soak it in water until tender before cooking. It usually takes less than 10 minutes.

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