I must confess that I had soup my day 1 detox. 

After writing the day 1 detox, I got hungry, and felt cold. I guess I just ate cold food, No, fresh living food only and also quite small amount unlike me. I normally eat at least 4 times more than that. also we are having quite cold summer this year in Sydney :( 

so I wanted to have something warm, also filling…so made kale, enoki, daikon and buckwheat soup

1. Cook the buckwheat in a boiling water until cook. Set aside. 
2. place water, daikon ( Japanese radish ) and vegetarian Asian stock in a pot and bring to the boil and reduce heat and simmer until daikon is cooked. Add light soy sauce to taste. 
3. Fry the enoki mushroom in a sesame oil.  Set aside
4. Put cooked buckwheat, enoki and shredded kale in a bowl and pour the soup over. 

I was bit weak yesterday but I felt much better after having soup. Only problem is that I had two big bowls of soup…oops! 

Just in case you are not familiar with enoki…

Enoki mushroom

Enoki mushroom is very popular mushroom in Japan. we put is in miso soup, stir fry, hot pot…and more! 

I  saw some recipes that using enoki in raw in Australia but I really don’t think it is a good idea. not tasty at all and even taste horrible. 

The best way of using enoki is ” pre fry” the enoki with sesame oil. It add beautiful sweet taste if you fry. 

I used to add enoki directly in stir fry, omelette or soup. Then I was told that ” pre fry” technique, gosh, that is right, it is much nicer! 

When enoki is raw, looks a lot but once they are cooked, they shrink a lot :( 

If you can’t use it up, you can always freeze after frying, or keep in fridge for a week.