A clean and refreshing broth made from simmered radish and dried kelp with silken tofu.
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Peel the daikon radish and slice it into thin, bite-sized squares about 1/8 inch thick.
In a medium pot, combine the water, dried kelp, and sliced radish.
Bring the pot to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
Remove and discard the dried kelp piece, but keep the radish in the broth.
Add the minced garlic and sliced shiitake mushrooms, then simmer for another 5 minutes.
Carefully scoop the silken tofu into the pot in large chunks using a spoon.
Season the broth with the soup soy sauce and salt to taste, allowing it to boil for 2 more minutes.
Turn off the heat, drizzle with sesame oil, and garnish with sliced green onions before serving.
