2 Tbsp. sesame oil2-3 garlic cloves 1”of minced ginger ½ sm. onion, cut in eighths one carrot, cut into bite-sized chunks 3” piece of daikon, peeled & cut into chunks 2 Tbsp. Mirin (sweet sake) 2 Tbsp. soy sauce 1 can chicken or veggie broth one package of tofu, cubed (either silken or firm) one bag Eatwell greens, chopped

Heat sesame oil in a wok. Sauté garlic, ginger, onion, and red pepper in a wok. Add daikon. Let veggies soften, and then add mirin and soy sauce. Stir, and add broth and tofu. Let simmer for a few minutes. Toss in the bok choy when the daikon begins to soften. Cook until bok choy is soft. Adjust seasonings as needed. Serve in bowls.

Submitted by member Cindy Sandoval, who explains: “The daikon was quite a challenge. I discovered that I wasn't crazy about it raw and didn't give the refrigerator pickle recipe a chance. And much as I used a little here and a little more there, the darn thing just kept hanging on. Therefore, with no disrespect to this vegetable intended, I called my recipe Damn Daikon Soup.”