Fill a large pot with water. Add sea salt and chopped onions and a few cloves minced garlic and bring to a boil. Meanwhile clean daikon radishes and grate. Add to boiling water and reduce heat. Simmer covered at least 6 hours. Chop radish leaves and add to soup during last 40 minutes. Serve as it, or add browned hot sausage or ground beef.
1/2 cup chicken stock
2 tsp cornstarch
1 Tbsp vegetable oil
2 garlic cloves, minced
1 bunch bok choy, stems cut into 1 inch lengths, leafy tops left about 4 inches long
salt and freshly ground pepper
In a bowl, whisk stock with cornstarch. In a large skillet, heat oil. Add garlic and cook over high heat until fragrant, 20 seconds. Add bok choy and stir fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring until slightly thickened, 30 seconds. Remove bok choy from the heat, season with salt and pepper and serve.