When raw, daikon radish can be a bit spicy or pungent. But, if you cook it in a flavorful broth until it is meltingly tender, it becomes earthy and a bit sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for the digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting.

There’s a certain comfort and stability in simplicity. When I come across new-to-me veggies like Yu Choy Sum, I employ simple cooking methods that allow me to fully experience their taste and texture. Considering the drop in temperature and blustery winds blowing in, I went with a simple miso-based soup to showcase this lovely, leafy green brassica. The steam from the soup gently wilts the greens so you can benefit from maximum flavor and nutrients. A grilled cheese would make the perfect companion to this soup.