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Five Spiced Beef Diakon Noodle Soup

March 21, 2015

Warm and comforting beef broth made with sweet and tender diakon radish, vegetables, mushrooms, sukiyaki beef, Chinese spices and aromatics.

Five Spiced Beef Diakon Noodle Soup /

We are in between seasons. One day it is cool and damp and the very next day it is hot and steamy.  You are carefree and running out the door without any jackets, but this is the time you need to take extra care of your health. You need to keep healthy fuel in your body to keep you strong and also warm you from the inside out.

Five Spiced Beef Diakon Noodle Soup /

This is the perfect weather for a delicious bowl of five spiced beef diakon noodle soup. I was thinking about the items that I put in hotpot and wanted a simplified version with a very tasty broth. I managed to get this delicious Asian Soup down to 12 tasty ingredients and some of those are optional...and many of them you have in your kitchen right now.

Five Spiced Beef Diakon Noodle Soup /

This soup really hit the spot tonight. Each spoonful was a delight with gorgeous fresh veggies, tender beef and mushrooms, aromatics of the Chinese Trinity and of course the sweetness from the diakon and baby corn.

Usually, Chinese soups need to cook all day or at least several hours and many of them contain Chinese medicine and herbs. Have no fear! This soup is ready in 30 minutes and there is not a Chinese medicinal herb within miles of my soup pot! I am way too tired today to be tending over a pot of instead I made some improvisations.

The 2 things I did make sure stayed part of the Chinese tradition was to achieve a very clear and delicious broth and to make sure to use some very healthy Chinese vegetables and herbs. The one vegetable that really makes this soup delicious is the diakon (sometimes known as the Chinese turnip, white carrot, Chinese radish). You can purchase diakon at an Asian market or some specialty grocery stores. A diakon is a type of radish and when you cook it its natural sweetness comes through.

Five Spiced Beef Diakon Noodle Soup /

The most simplest way to get your broth clear is to skim your soup. Do you remember your mom doing that? You need to start skimming your soup with a spoon as soon as it comes up to a boil. You know it is the gray unwanted stuff that accumulates on the top of the soup's surface...

One thing that I did that is not traditional Chinese at all is to marinade and then fry the beef in the same pan I made my soup in. Yes, you heard me right... shocking news hot off the press...No more boiling the meat without any flavor...

Five Spiced Beef Diakon Noodle Soup /

I have used sukiyaki beef (thinly sliced beef) for no other reason other than the fact that I am feeling super lazy and just dog tired today.  You can use any cut of beef you wish, however the tender varieties work best, and then just slice the beef super thin. I think I really need the iron from the beef today to help with my lethargy and give me some extra fuel to get through the day. (If you want to make a vegan version of this delicious five spiced diakon noodle soup, then skip the beef and add tofu and use vegan broth)

Five Spiced Beef Diakon Noodle Soup /

Have you ever tried cooking with Chinese five spiced powder? I hope you have as it really is a unique spice.  Chinese five spiced powder is made of the following five spices; star anise, cloves, cinnamon, fennel seed and Szechuan pepper. This combination of spices really brings a depth of flavor to this soup. If you do not have chinese five spice in your pantry, it is time to get that sorted.  You can make so many delicious dishes such as soups, stirfrys, my Peking Glazed Beer Butt Chicken, just to name a few.

Five Spiced Beef Diakon Noodle Soup /

I also did a quick marinade of my sukiyaki beef with lots of delicious aromatics such as ginger, garlic, onions and chili and that really brings some of the delicious Chinese trinity of flavors into the soup pot.

As the seasons change be mindful of your health as March is always a very windy one and damp.  Five Spiced Beef Diakon Noodle Soup is sure to cure what ever ails you. Take Care!

Five Spiced Beef Diakon Noodle Soup /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Five Spiced Beef Diakon Noodle Soup

By HWC Magazine  , , , , ,   

March 21, 2015

Warm and comforting beef broth made with sweet and tender diakon, vegetables, mushrooms, sukiyaki beef and Chinese spices and aromatics.

  • Cook: 30 mins
  • Yields: 4 Adults


rice noodles - 250 grams (soaked in hot water until aldente, drained and cool water rinsed)

sukiyaki beef - 1/2 pound (thinly sliced beef cut into 1.5 x 1.5 inch pieces)

tamari (soy) sauce - 2 tablespoons

sesame oil - 1 teaspoon

garlic - 3 cloves minced

onion - 1/2 cup chopped

ginger - 1 tablespoon grated fresh (1 teaspoon dried ground)

chili - 1 sliced- red pepper (optional)

five spice powder - 2 teaspoons

salt and pepper - to taste (I use ground white pepper)

olive oil - 1 tablespoon

beef broth - 2 liters (gluten free)

diakon radish - 1 peeled, sliced and chopped into quarters

baby corns - 10 sliced on a diagonal (or can use regular corn on cob cut in half or thirds)

mushrooms - 8 ounces (remove stem)

baby bok choy - 8 ounce (or can exchange with any green veggie like spinach)


1Presoak rice noodles in hot water for about 5 minutes until aldente and drain and rinse with cold water and drain. Do not cook the rice noodles in the soup or otherwise they will soak up all the delicious broth. It is best to keep the rice noodles a little undercooked as they soften more when you ladle the hot soup over them upon the serving process. Set aside.  (You can also use ramen noodles, udon, soba, mung bean noodles, sweet potato noodles, pasta noodles, etc..etc... just pre-cook them according to your directions and set aside. Use what you have in your pantry)

2In a large bowl, combine sukiyaki beef (or just thinly sliced beef of choice), tamari or soya sauce, sesame oil, garlic, onion, ginger, chili, five spiced powder and salt and white pepper. Set aside while you prepare the vegetables.

3Add olive oil (or oil of choice) to your large soup pot and add the beef mixture. Stir fry until browned. Add beef broth, diakon radish slices and bring to a boil and then turn down to a medium simmer for about 15-20 minutes. Skim frequently with a spoon to remove the froth that forms on top of the soup pot. Season broth with salt and white pepper as desired.

4Add baby corn (or can use corn on the cob and just cut into thirds or break in half but you need to add them with the diakon radish as they take longer to cook than baby corn). Add mushrooms and simmer for about 5-8 minutes or until tender. Add the baby bok choy or other vegetables as desired and cook for 1-2 minutes. Adjust seasoning (add salt and white pepper to taste.)

5Place pre-soaked aldente rice noodles into soup bowl. Scoop a large ladle of soup with beef, diakon radish, vegetables and loads of delicious broth into the soup bowl. Garnish with green onions, if desired. Enjoy!

  • Sorry you are feeling so tired. I’m sure this bowl of comfort soup was perfect. Get some rest this weekend 🙂

    • Bams Kitchen

      Thank you Tandy, a good rest is really what my body is craving and a second bowl of this soup…Have a super weekend dear.

  • what a stunning healthy meal – lurve noodles.

    • Bams Kitchen

      Thank you dear. There are some days that you just need something warm and nourishing and this was one of those days. i love slurping up those rice noodles too!

  • I hope this soup gave you all the nourishment you needed to perk back to 100% fitness. That bowl is certainly FILLED with good things.

    • Bams Kitchen

      Thanks Maureen, I know that bowl is really filled to the brim…it is the small bowl have to photograph “brown food” of these days I will get it right or at least have the right sized bowls… Have a super weekend.

  • Eha

    Yes, I use a lot of daikon radish also and love the texture and the taste . . . like your version of the dish . . . . Hong Kong in March can be trying and I just hope that you will feel less ‘worn out’ soon: am certain the warming soup will help . . . am thinking of you with lots of love . . .

    • Bams Kitchen

      Thanks so much Eha. March in HK is dismal, damp and dreary…(ha ha ha) that sounds like a Michigan Winters but it is perfect for this nourishing soup. I am glad to hear that you can get diakon radishes readily in Australia as I am certain I will have more recipes using that fun little veggie coming your way soon. Take Care and enjoy the fall weather in Australia.

  • This is just beautiful! Funny, it’s spelled daikon here, so now I know to change the spelling! Are you an “O” blood type? In my experience, O’s are the ones who really require meat, not just crave it. They evolved from the original cave men who mostly ate meat. I can take it or leave it. Although I would include it in this soup!!!

    • Bams Kitchen

      Thank you Mimi. Actually I am a A positive blood type but always struggle with keeping my iron level up so need to supplement. Beef tastes so much better than chopped liver… LOL Actually when all is well, I think I could go vegan very easily. There are just some times when my body craves something a little bit more.. Have a super weekend.

  • What a wonderful looking recipe! I am sure your boys go nuts for this.

  • kitchenriffs

    Wow, this looks so good! I love noodles in a soup — they add so much, don’t you think? Great way to get your noodles on. 😉 Anyway, to continue our photo conversation, you were talking about shooting raw, and the size of the files, and maybe going to Lightroom. I’m copying my reply from my blog so you don’t have to look it up: There are pluses and minuses with Lightroom, and if your camera has a program that supports shooting tethered, you might want to try it that way first, rather than using Lightroom (Canon provides, or at least did, such a program for free; Nikon, which I shoot, does not). Lightroom does a whole bunch of stuff I don’t much use, but the controls for raw conversion are really, really good — easy and intuitive (once you figure out what you’re doing). I don’t like its catalog system, although all professional photographers seem to like it because of all the keywords, etc tools. Before you buy Lightroom do read about the catalog system — every photo needs to be entered into the catalog before you can work on it (not a big deal — if you shoot tethered it’ll do it automatically). Lightroom drives some people nuts, so make sure you know what you’re buying — there are other programs out there that do a good job, too. If I had all my photos on my computer’s hard drive I’d be out of room! After a period of time I export them to external drives (a main one and a backup). Anyway, really good recipe today — thanks.

  • The Gourmet Gourmand

    This looks awesome! I DO have some Chinese 5 spice. I will have to give this recipe a try. Gotta love noodle-y brothy soups. Pho has got that market cornered here in California. This recipe sounds just as good, though! 🙂

  • I know what you mean about the change of the weather. We went through that for awhile here in CA. I think I could eat this noodle soup during any season though! Great reminder to skim that film for a clear broth!

  • This soup looks so good, hearty, and healthy–sounds great!

  • This looks so delicious from the broth to the soup! I love daikon and load up on it when we do hot pot. I started cooking with five spice powder recently but mainly use it with pork. This is a great way to branch out.

    • Bams Kitchen

      Thank you Monica.. it is so funny how we have changed hats. You are Stateside baking and I am in your old stomping ground enjoying the wet markets in HK. I am glad to hear that you put diakon in your hot pot too! I love how it gives the broth a delicious flavor. Chinese five spice powder is great on pork but also great on many other dishes too and if you have not tried it recently just put a little dash of it in your dumpling soup broth, my boys love it! Have a super weekend!

  • Robyn

    So delicious looking, Bobbi, and all your vegetables are so beautiful and fresh. If you have the time and are in the mood, cooking a soup all afternoon can be fun but I tend to like the quick and easy ones as long as they are full of good flavors and I know this must be so delicious! I hope it gave you the warmth and energy you needed. Take care and have a great weekend. Sharing all over 🙂

    • Bams Kitchen

      Thank you Robyn! I hope your weekend is great and your not too busy on the farm this weekend. This soup was really delicious and it was just what I needed to feel better. This weekend I was chained to the stove as everyone is home, hungry and need lots of fuel while they study for exams. I am hoping to be freed by Monday, I hope at least. Thanks for sharing!

  • damn delicious!!!
    never had daikon with noodle before, tempting to try…

  • A bowl full of comfort! I love how your ingredients always look so fresh. Pinning!

  • Bobbi, this soup looks/sounds sensational. I love the scoring you did in the mushrooms. Stumbled and pinned!

  • That bowl of soup has “comfort food” written all over it. I am sure you felt like yourself again after finishing the whole bowl. Daikon and beef is one of my favorite combos.

  • I’ve never used Chinese 5 spice powder, but I use ginger, garlic, and onions in just about every dish I make! We are in between seasons too, with a cold front coming in this Thursday, and this soup would be perfect for this fickle weather!

  • Thats a nice bowl of noodle! Feel like having one now specially its cold and rainy here on my end. This partly reminds me of the Kau Kee noodle soup popular in HK. Have you tried them?

  • a bowl of amazing!

  • mjskit

    Now that’s a bowl of soup! I’ve never seen daikon used in a soup. I’ve always thought of it as a radish, not a Chinese turnip. Now that makes sense. Five spice is a seasoning that I keep in my spice cabinet, but hardly every use it. I can see how it is the icing on the cake in this soup. Thanks for sharing this recipe!

  • You are in my mind Bobbi. I, too, made a soup but vegetarian. Yours looks so filling and comforting I wish I had a bowl!

  • Oh Bobbi, I hope you are getting your strength back…this soup just reminds me so much of my childhood…I mom used to make similar noodle soup with beef and daikon…everytime I visit you I am amazed…you sure embrace very well all the techniques from the Asian cuisine…beautiful pictures as always.
    Have a great week and take it easy 🙂

  • A hearty bowl of deliciousness. Love the Daikon, I don’t think I’ve ever used Daikon like this before, very cool.
    Suffering from a serious case of weather whiplash this end too, stay warm or cool and feel better quick smart you hear.

  • Yum, I love the flavorful Asian broths. This looks fantastic. Daikon is wonderful 🙂 We don’t have cool weather here, but soup is still a must when I’m feeling a bit under the weather.

  • Wow, this is such an interesting dish! Somehow it makes me think of Gyudon. I love braised daikon (vegan ones with soy sauce etc.) and adding beef makes the flavor even better. Wonderful idea and I’ll add it to my dinner menu 🙂

  • Wow, that’s so much more than just a soup. Seems like it should have a, I don’t know bigger name than just a soup. Something perfect for our weather over here – no spring has not really sprung on us yet.

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