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Korean Radish Soup, One of My Easy Vegan Dinner Recipes – Light, Comforting & Nourishing

Vegan Korean Radish Soup

This Vegan Korean Radish Soup is simple, soothing, and full of nourishing plant-based flavors. Made with Korean radish, garlic, soy sauce, and a light broth, it’s a perfect easy dinner for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Soup
Cuisine: Korean
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Korean radish (mu) peeled and sliced into thin half-moons
  • 2 cloves garlic minced
  • 4 cups vegetable broth or water with dried kelp
  • 1 tbsp soy sauce adjust to taste
  • 1 tsp sesame oil plus more for garnish
  • 2 green onions sliced, for garnish
Optional Add-ins
  • 1/2 cup tofu cubed (optional)
  • 1/2 cup mushrooms sliced (optional)

Equipment

  • Medium pot

Method
 

  1. Peel and slice the Korean radish into thin half-moons. Mince the garlic and slice green onions.
  2. In a medium pot, heat sesame oil over medium heat. Add radish and garlic. Sauté for 3–4 minutes until fragrant.
  3. Add vegetable broth (or kelp water), soy sauce, and a pinch of salt. Bring to a gentle boil.
  4. Reduce heat and simmer for about 20 minutes, until radish is soft and translucent.
  5. Optional: add tofu or mushrooms in the last 5 minutes of cooking for a heartier soup.
  6. Garnish with green onions and a few drops of sesame oil. Serve warm.

Notes

This soup stores well and tastes even better the next day. You can freeze it too, just leave out the tofu until reheating.