Daikon Radish in Medicinal Bone Broth

Ingredients for Medicinal Bone Broth:

• 1 pound of raw or cooked bones (beef, lamb, pork, poultry, or combination)
• 8 cups of water
• ¼ cup of wine
• ½ TSP unrefined salt
• ½ small onion, peeled, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery, coarsely chopped
• 2 garlic cloves
• 2 bay leaves
• 1 stick of astragalus
• 6 inch piece of daikon radish chopped into cubes
• 1 scallion for garnish

Instructions:

1. Place bones and water in a stockpot. Bring the water to a boil over medium-high heat. Once it is boiling, reduce the heat to a simmer. Skim and discard any foam that rises to the surface.
2. Add salt and vinegar and let the stock return to a simmer.
3. Reduce the heat to the lowest setting so that the broth is at a bare simmer and cook for
   1. Up to 24 hours for poultry or smaller bones
   2. Up to 48 hours for large, denser bones
   3. Alternatively, you can use a slow cooker.
4. During your last 2 hours of cooking, add onion, carrot, celery, garlic, bay leaves, and astragalus.
5. Take out bones with tongs. Discard the vegetables and herbs. Strain the broth through a fine mesh sieve.
6. Move half of the broth into a smaller pot, and half of the broth into a container to either refrigerate or freeze
7. Bring the broth to a rolling boil over medium-high heat and add daikon radish to broth. Let simmer for 20  minutes
8. Finely chop scallions to serve as garnish for the soup.
9. Distribute soup into individual bowls and top with scallion. Soup can be served with meat of choice and rice. Enjoy!!