17 Fantabulous Daikon Radish Substitute In Soup

Daikon radish is a popular ingredient in Japanese, Indian, and Asian cuisines. It’s used in soups and the popular Korean dish kimchi.

However, there are times when you cannot utilize daikon radish in your dishes because it is unavailable in shops or you do not like the flavor. Daikon is likewise a seasonal vegetable that is not accessible all year.

If you run across these issues, your best bet is to look for alternatives. Here are several alternatives to daikon radish to consider.

1. Red Radish
2. White Icicle Radish
3. Cherry Belle Radish
4. French Breakfast Radish
5. Korean Radish (Mu)
6. Bartender Mammoth Radish
7. Watermelon Radish

After Chinese, Italian, and Mexican cuisines, Japanese food has increased in popularity in the United States.

According to one study, the number of Japanese restaurants in the United States has increased by 4.9% on average since 2017.

Daikon Fukumeni, or Simmered Daikon, is one of the most popular Japanese meals.

Let us first tell you a little bit more about this crisp, tangy root vegetable and its health advantages.

17 Best Substitute for Daikon Radish

Daikon, also known as Winter Radish, is a root vegetable from the mustard and cabbage families; it is mostly white, although there are also green, purple, and red variations.

It resembles a huge white carrot with a delicate, sweet, somewhat peppery, but mild taste that softens when cooked. When raw, daikon radish has a crisp texture that softens and becomes tender when cooked.

Daikon comes in numerous types, including KN-Bravo, Alpine, and Shunkyo, each with its own distinct flavor, shape, and color. The multipurpose radish is native to Asia but is planted all around the globe.

It is a good source of minerals such as magnesium, calcium, copper, and potassium, as well as vitamin C and folate.

It is a high-fiber, low-calorie root vegetable with several health advantages for the heart and body.

What veggie can replace daikon radish better than other radish varieties?

Red Radish

Because red radish is related to daikon radish, it is the finest substitution in any cuisine that calls for daikon radish. Neither kind is identical to the other, although they do share certain traits.

Radish is red in color and just 3 to 4 inches long, unlike daikon radish. The red radish, like daikon, has a crisp, crunchy texture but a more peppery and spicy flavor.

Red radish may be eaten raw or cooked, including roasted, grilled, pickled, sautéed, or in salads.

White Icicle Radish

In color, shape, and size, white Icicle radish resembles a medium-sized daikon radish. The cylindrical, thin, elongated roots of this radish type taper to a pointed tip and are around 4 to 5 inches long.

It has a white, crunchy texture as well as a moderate, peppery flavor. The White Icicle radish prefers colder regions but may withstand warmer temperatures.

Because it is accessible all year, white icicle radish may easily be substituted for daikon.

Cherry Belle Radish

Cherry Belle radish is an easy-to-grow heritage seed. This radish type thrives in hot, dry conditions and tolerates poor soil.

The cherry belle variation is a brilliant cherry red cultivar with a bulbous form similar to the red radish. The inside is firm, crisp, and white, with edible top leaves and a moderate taste.

Its taste and flavor are ideal for replacing daikon radish in sandwiches, salads, and snacks.

French Breakfast Radish

The French Breakfast radish has one taproot and grows oblong to cylindrical in shape. It features tight, smooth, thin skin that is two-toned fuchsia-red and white.

The French Breakfast radish is similar to the Cherry Belle radish in appearance but lacks the bulbous form. The flavor is light, peppery, and mildly sweet, and the texture is crisp.

The name comes from a well-known French radish that was usually served for breakfast with cress, bread, and potted shrimp during the Victorian period.

Korean Radish (Mu)

The Korean radish, commonly known as Mu, is a daikon cultivar produced in Korea. It is often harvested in late autumn and early winter. However, it is accessible at a select farmers markets all year.

Because of its cylindrical form and white tint, mu is sometimes confused with daikon radish. It is, however, larger than a professionally cultivated daikon, measuring 18 inches long and 2 inches broad. It tastes spicy and somewhat sweet, and has a crunchy texture comparable to daikon radish.

Mu may be used in soup and stir-fry dishes in lieu of daikon radish. Mu may also be eaten raw, adding crunch to your salad.

Bartender Mammoth Radish

Bartender Mammoth is another heritage radish that looks like a carrot and is sometimes misidentified as one. Although the bartender giant may grow to be 9 inches long, it is less thick and crisper than carrots.

It’s pale pink with a robust green top. It’s white on the inside and has a pungent, peppery flavor with a sweet aftertaste.

Bartender mammoth is an excellent alternative for daikon in recipes. It’s best chopped lengthwise for dipping in hummus and tzatziki, or as a Bloody Mary stirrer or garnish.

Watermelon Radish

Watermelon radish is an heirloom form of daikon that may be used as a replacement. It has a bulbous form and white skin, much to daikon.

The inside has a rich red color, akin to watermelon, therefore the name. It has a light, refreshing flavor with a peppery aftertaste.

Watermelon radish may be eaten raw or cooked and can be used to make slaw, stir-fry, soup, and salad.

Golden Helios Radish

Because of its bright yellow tint, bright Helios is called after the Greek God of the Sun. It appears like a lemon, yet it has the same bulbous form of a red radish.

Although it develops in 25 days, many people pluck its purple-streaked green leafy top before the roots emerge under the soil line. The leaves provide a nice touch to stir-fries and salads.

The golden Helios meat is crispy and white in texture, with a light, sweet, and pleasant taste. Any dish that calls for daikon calls for Golden Helios.

Ponytail Radish (Chonggak)

Ponytail radish, also known as Chonggakmu or Chonggak, is a kind of Korean white radish. It is normally white, however it may also come in other hues such as red and purple.

Chonggak radish features hornlike twin topknots that resemble the hairdo used during coming-of-age ceremonies. It is also thought that the nameponytail was derived from the plant’s leafy, long stems, which resemble the hairdo.

Chonggak may be eaten raw or cooked. It has a mild taste and may be used in place of daikon radish in soup, salad, pickled, and stir-fry dishes.

Sakurajima Radish

Sakurajima radish is a daikon cultivar called for the region where it is grown. It was recognized as the heaviestradish in 2003, weighing 68 lbs. 9 oz. and having a circumference of 46.8 inches.

It has a somewhat sweet, spicy flavor and resembles turnips in form. It may be eaten fresh or cooked. Sakurajima radish is a common ingredient in salads, stir-fry, pickled foods, and other fresh meals.

7 Best Non Radish Substitute for Daikon Radish

You don’t need to look for additional radishes to substitute daikon in your recipe. Other veggies that aren’t radish may work just as well.

Turnips

Turnip is a root vegetable that looks and tastes like red and white radish. It is a member of the cabbage and cruciferous families, but without the flavor.

Turnips have a somewhat bitter, peppery flavor while raw that transforms into nutty, sweet, and earthy when cooked. When raw, the texture is starchy and crunchy, but when cooked, it becomes velvety and soft.

Turnips are often cooked, but they may also be eaten raw, similar to daikon radish. It may be shredded fresh in salads or slaws, roasted with other root vegetables, cooked or steamed, peeled and sliced for snacking, or mashed with potatoes.

Horseradish Root

The cruciferous family includes horseradish root. It is an annual plant that is native to Western Asia and Europe.

Horseradish has a white, thick, tapering root that is about 24 inches long. It has a spicy flavor and a strong scent.

It is the main component in horseradish sauce. To replace daikon radish, combine horseradish, vinegar, and salt.

Beetroot

Beetroot has a slightly distinct flavor than daikon, but it may be used in any recipe that calls for daikon radish. The sweet, crisp texture is reminiscent of daikon radish.

The beetroots give the dish an earthy taste and a subtle sweetness. This meal may be served as an appetizer or a side dish.

Beetroot is a root vegetable that may be used in place of daikon radish. It has a scarlet tint and a pleasant, earthy flavor. Even though it is frequently picked in the summer, it is widely available and accessible in local grocery shops and supermarkets.

Beetroot resembles turnips and bulbous radishes in appearance. Beetroot is edible fresh and makes an excellent addition to salads, but it also tastes great when steamed, cooked, roasted, grilled, or fried.

Jicama

Jicama is another root vegetable that may be used in place of daikon radish. With its thick, dark skin, it has little in common with daikon radish. The internal flesh of Jicama, on the other hand, is as white as daikon.

Jicama tastes like an apple and a potato, but it’s less sweet and contains less carbohydrates.

Jicama has a crunchy, crispy feel. It may be consumed raw, juiced, or cooked. It makes an excellent snack and salad alternative for daikon radish.

Parsnips

Parsnip has a sweet, nutty taste that is ideal for replacing daikon. It has a similar color and feel to daikon, which makes it an ideal daikon substitute.

Parsnip complements foods such as casseroles and stews. It’s also a tasty complement to side dishes and salads that call for raw daikon.

Water Chestnut

In form and shape, water chestnuts are comparable to jicama. Jicama has the same brown exterior and white inside as this tuber veggie. It is cultivated in freshwater wetlands.

It has a nutty, sweet, and tangy taste with a texture comparable to Asian pears. It may be eaten raw or cooked and is a great alternative for daikon in stir-fries, as a snack, or as a dessert.

Cabbage Heart

The heart of the cabbage is just the center of the cabbage. Because of its firm texture, the core is often disregarded or discarded, yet it may readily substitute daikon in your dish.

When thinly sliced, it has a milder taste than daikon but a comparable texture. It is not a satisfactory alternative for flavor. Its crispy, crunchy texture, on the other hand, may be used to replace daikon in salads, casseroles, soups, stir-fries, and pickled vegetables.