Daikon Soup with Shiitake Cigars and Steamed Sweet Potatoes with Green Onion Vinaigrette

Save Recipe
  • Level: Advanced
  • Total: 2 hr 40 min
  • Prep: 1 hr
  • Cook: 1 hr 40 min
  • Yield: 4 servings
Share This Recipe


Daikon Broth:

3/4 pound daikon, peeled and coarsely chopped

1/2 pound shiitake mushrooms, stems and caps separated (caps reserved for shiitake cigars)

1 tablespoon whole black peppercorns

3 bay leaves

2 stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 bunch fresh cilantro stems (leaves reserved for sweet potatoes)

1 package enoki mushrooms (about 6 ounces), bottoms removed (tops reserved for garnishing daikon soup)

1 large white onion, coarsely chopped

1 red pepper, seeds removed and coarsely chopped

1/2 bunch green onions, cut in half


Steamed Sweet Potatoes with Green Onion Vinaigrette:

2 sweet potatoes, quartered and scored

1/4 cup vegetable oil

3 cloves garlic, chopped

3 tablespoons seasoned rice wine vinegar

1 tablespoon fish sauce

1/4 teaspoon chili paste in oil

1/2 bunch green onions, chopped

Reserved fresh cilantro leaves

Shiitake Cigars:

1 tablespoon butter

1 tablespoon vegetable oil

3 cloves garlic, diced

2 shallots, diced

Reserved shiitake mushroom caps

Salt and freshly ground black pepper 

1 tablespoon thyme leaves

20 wonton wrappers

1egg, beaten

Daikon Soup:

1/4 cup soy sauce

3 tablespoons seasoned rice wine vinegar

1 tablespoon fish sauce

1 tablespoon honey

1/2 daikon, peeled and diced

Reserved enoki mushrooms

1/2 bunch green onions, sliced thin

Chili oil, as desired


  1. For the daikon broth: Place the daikon, shiitake stems, peppercorns, bay leaves, celery, carrots, cilantro stems, enoki bottoms, onions, red peppers, green onions and 12 cups cold water in a large pot and bring to a boil. Reduce the heat and simmer, about 1 hour. Strain the liquid into a clean pot, season with salt and keep hot.
  2. For the steamed sweet potatoes with green onion vinaigrette: Fill a large pot halfway with water and place a bamboo steamer over top. Bring the water to a boil then reduce to a simmer and steam the sweet potatoes until tender, about 20 minutes. 
  3. Heat the oil in a small saute pan. Add the garlic and lightly fry until golden brown, about 5 minutes. Add the rice wine vinegar, fish sauce, chili paste and green onions. Add the cilantro and toss. Spoon the green onion vinaigrette over the steamed sweet potatoes when ready to serve. 
  4. For the shiitake cigars: Place the butter and vegetable oil in a saute pan over medium-high heat. Add the garlic and shallots and saute until tender and translucent, about 5 minutes. Add the shiitake caps, season with salt and pepper and saute until golden brown, about 5 minutes. Add the thyme and 1/4 cup daikon broth and stir. Allow the liquid to evaporate, then remove from the heat and place on a dish to cool. 
  5. Place 4 cups water and the soy sauce in a wide-mouth saute pan, bring to a boil and then reduce to a simmer. Place a wonton wrapper on a clean, dry work surface and brush with egg wash. Spoon about 1 teaspoon mushroom mixture along the bottom of a wonton. Roll the wonton over tightly, ensuring the mushroom mixture remains in the center and the wonton is sealed. Press down on the edges and then cut to trim excess wonton dough. Repeat with the remaining ingredients. Place the shiitake cigars in the water-soy mixture until the wontons are cooked, about 5 minutes. Remove the shiitake cigars and reserve for the daikon soup. 
  6. For the daikon soup: Season the remaining daikon broth with the soy sauce, seasoned rice wine vinegar, fish sauce and honey. 
  7. Place 5 shiitake cigars in the bottom of each of 4 soup bowls. Divide the daikon broth among the bowls, garnish with diced daikon, the remaining enoki mushrooms and chopped green onion. Drizzle chili oil over the top. Serve with the steamed sweet potatoes and green onion vinaigrette.