Korean Chicken and Radish Soup | Warming Asian Broth

Cut the chicken breast fillet into thin, bite-sized strips. Peel the daikon radish, then cut it in half lengthwise and slice into half-moons about 3-4 mm thick. Finely grate or mince the garlic and ginger, and slice the spring onions diagonally (keeping the green and white parts separate).

Heat the sesame oil in a medium saucepan over medium heat. Add the minced garlic, ginger, and chicken breast strips. Sauté for 2-3 minutes, stirring constantly, until the meat turns white and the pleasant aroma of sesame oil is released.

Add the sliced daikon radish and soy sauce to the pot. Sauté together for another 2 minutes so the radish slightly absorbs the flavours.