Moo Gook (Korean Radish Soup)

We are going places, are we not, or should I say that I am actually the one taking you all over the world for home cooking food trail? I think I am. Pretty much we have been food travelling together, obviously in the virtual world, we can be at home and still head to all the different food destinations in any part of the world? Shall we now recall where we have gone so far? Of course everything must begin in our home ground Malaysia (Chinese Mixed Vegetable Stew, Onion Soup, Lentil Vegetable Soup & Burdock Root Soup) and particularly for soups, we did head to other countries as well. More or less (Vietnamese Fish Soup, Chinese Chicken Herbal Soup & Tom Yum Goong), then again, with cooking invention and cooking thinking, anything is possibly? I mean, the marrying of cooking technics and ingredients from different parts of the world (Salted Fish Bone Soup) and in Malaysia by itself, there's not only the three main races? In fact, there is no short of, you name it, the various types of food from the rest of the ethnic community? Furthermore, when we speak about vegetarianism, vegetarianism in our country and elsewhere too (Vegetarian Pumpkin Soup, Portuguese Caldo Verde Soup, Thai Tomato Soup, Japanese Vegetable Soup & Chinese Tofu Soup). What about this Moo Gook, aka Korean Radish Soup? A vegetarian soup, or if you really feel you like to convert it to a non-vegetarian soup, I think beef is the meat you should add. Otherwise, just stick to my version of vegetarian Moo Gook. Moo Gook, aka Korean Radish Soup? Super smooth utter satisfaction by our home affairs common ingredients, except for buying Korean radish and Korean soy sauce. 

Ingredients

1/2 Korean radish - remove skin and slice thinly

1/2 litre vegetable stock 

3-4 shiitake mushrooms - soak to soften and slice into 3-4 pieces

1/2 inch ginger - slice

10 garlic - lightly smashed 

1/2 tbsp Korean soy sauce (or the nearest other option can be Kikkoman soy sauce)
2-3 stalks spring onion - slice

2 tbsp oil

Salt and pepper to taste

Method

Saute ginger and garlic in heated oil.

Pour stock in.
Add radish and mushrooms.

Simmer till both becomes soft and tender.

Add the rest of the ingredients except spring onion. 

Remove from heat and garnish with spring onion.