Fresh Corn Soup with Daikon Radish (Oil-free)

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Fresh corn is widely available in the summertime, and this recipe is a beautiful way to enjoy it. Corn is both warming and drying, which is particularly supportive for Kapha dosha. 

Despite the prevalence of genetically modified corn in the United States, most corn on the cob is non-GMO, but make sure you check before buying or choose organic to be safe. 

Fresh Corn soup with daikon radish

Are you familiar with daikon radish? It is long and white like an oversized carrot, with a crunchy, bitter kick to it. Daikon radish flavor is milder than red radishes, and cooking any radish reduces its bitterness further. 

Food with the bitter taste is typically cooling, but radish is an exception because it is also pungent, which makes it hot. This hot, bitter quality helps to break up stagnation and sluggishness, which is common in Kapha type disorders. 

Daikon is also diuretic, which helps to reduce excess water weight, helpful in cases of edema as well as lung congestion, and even indigestion in the upper GI.   

kombu seaweed

Kombu is a type of kelp that is sold in sheets. It is considered to be one of the most highly mineralized foods. It is highly prized in Traditional Chinese Medicine and cooked with beans to increase digestibility. 

In this recipe, carrots and onions serve as balancing ingredients, bringing in their unique sweet vegetal tastes. 

This soup is entirely oil-free, and yet it tastes amazing. This is part of its charm. Enjoy!

Fresh corn soup in the pot

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Fresh Corn Soup with Daikon Radish (Oil-free)

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 3 servings
A light, bright, satisfying, summer corn soup that’s very easy to digest and loaded with minerals and vegetables.
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  • 2 cobs corn kernels removed (about 1 1/2 cups)

for the corn stock

  • 5 cups water
  • 1/2 cup onion sliced
  • 2 cloves garlic minced
  • 2-inch squares kombu seaweed (optional)
  • pinch Himalayan pink salt

to finish with soup

  • 1 cup carrot chopped into large bite-sized chunks
  • 2 cups daikon radish chopped into large bite-sized chunks
  • 1/4 cup parsley chopped
  • 1/2 teaspoon vegetable bullion
  • 1/4 teaspoon black pepper or to taste

for the garnish

  • 1/4 cup green onion or chives  finely chopped (optional)


  • Use a knife to remove corn kernels from the cobs and set corn aside. Place the cobs in a large saucepan with water, onion, garlic, kombu, and a pinch of salt.
  • Bring to a boil, then simmer for 20 minutes. By simmering the cobs, you extract nutrition, sweetness, and flavor. Simmering the kombu extracts flavor and minerals. Use metal tongs to remove the corn cobs and kombu and discard or compost.
  • Add the corn kernels, carrots, daikon radish, parsley, vegetable bouillon, and black pepper to the broth, and simmer for 15 minutes until the vegetables are cooked. Taste and adjust for salt. 
  • To serve, garnish with finely chopped green onions or chives and an extra sprinkle of black pepper. 


If fresh corn isn’t available, substitute with 1 1/2 cups frozen organic corn.


  1. Flower Miller May 30, 2022at12:07 am

    On the Fresh Corn & Daikon Soup recipe, there’s no indication when to add the corn – together with the carrots & daikon?

    1. May 31, 2022at8:44 am

      Hi Flower,
      Thanks for the questions and finding this error. Add the corn kernels when you add the carrots and other vegetables. I have updated the post.

  2. Flower Miller May 30, 2022at1:57 am

    I’m resending this as I’m not sure you got my previous inquiry.

    My question is there’s no indication as to when the corn should be added – with the carrots & daikon?

    1. May 31, 2022at8:45 am

      Hi again, I’ve answered the question in my separate reply. I hope that you are able to successfully make the soup now, and that you enjoy it!


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