Tribulations of a Timid Taiwanese Trainee-Chef – Episode 6
I made soup again.
I love daikon (白蘿蔔) soup. It’s a very comforting thing to me. Daikon is a root that is similar to a carrot, I suppose, considering the Chinese name for carrot is “red radish” and daikon is “white radish”. So I guess it makes sense that I am a big fan of both daikon and carrots.
There’s not much else to say about this recipe except that I put it in a pot and let it boil and drank it and was happy. I actually made this a few times in the past month (and not in June… but that is the beauty of preparing content to blog about beforehand…) because the daikon I bought in the farmers market was actually quite large and I didn’t need the whole thing to make one pot of soup in my smallish pot. But the following times I made it, I either forgot to take photos or it didn’t look photogenic, but you get the point!
Halfway through my year goal, and I am feeling pretty good so far about my accomplishments during these last six months. Sure, a large part of my success is due to the fact that I just have way more time to cook (Cooking. Takes. SO. Much. Time.) and learning to make things more efficiently or faster should be my next goal. Regardless of the unusually lucky (lucky?) situation of more time, though, I feel more confident cooking and I’m glad I decided to do this!