Daikon, apparently, helps the body assimilate and process fats and proteins. This elegant soup is a good starter for a rich meal, or a palate cleanser between courses. This soup is also delicious cold–it can help beat the heat in summer! Umeboshi vinegar is available in health food stores–I even saw it at Wegman’s, in the international section.

4 c water
1 c thinly sliced daikon
1 to 2 T umeboshi vinegar
1 or 2 scallions, sliced, for garnish; or chopped fresh parsley

1. Bring water to a boil in a soup pot over medium heat. Add daikon, cover, and simmer over low heat until tender, 7 to 10 minutes (this will depend on the width of your slices). Remove from heat and season to taste with vinegar. Serve garnished with scallions or parsley.