A Snowball In My Soup

The first time I saw snow years ago I was so fascinated by it like a child in neverland. It was white Christmas for me at last. I rolled in it and threw some snowballs with friends and tasted one when nobody was looking. This time I would like to eat it with my soup. Daikon is my first choice to resemble snow because it's white and soft when cooked. I carved some to show you.

The daikon is an Oriental radish that is mild in flavor. A favorite for pickling,soups and its seeds are also sprouted for salad or garnishing. The consistency of the jicama can be compared to the daikon but becomes soft when cooked long. It is actually easier to carve than most vegetables because of its water content.

Here are two carvings still attached to the root. Don't they look good enough to eat already? They still have to be boiled of course.

Here's how you make the soup. Boil 3 cups of good unsalted chicken broth +1 cup water. Then put a Thai bouquet garni of ginger, green tamarind,lemon grass,stalk and leaf, kafir lime leaf and cilantro sprig. 10 minutes of boiling would have already infused the flavors.

Fish out the bouquet garni and crush. One tamarind gives mild tartness. Crush both for more sour taste. Add a cup of the hot soup, stir and strain the liquid back into the pot. Season with salt or fish sauce to taste.

Add daikon and boil for 5 minutes and then simmer for at least 15 or until very soft. Then serve.

If making snowballs is too hard for you. You can always make ice cubes. Enjoy!