I think that the word is Daikon, but beyond that I'm ignorant!

You're right compumom, that should have been Diakon.

I found this by googling Daikon Soup... Haven't tried it, though...
Yield: 1 1/2 quarts (serving size: 1 1/2 cups)

Ingredients
1 (3-inch) fresh green chile
3 tablespoons rice vinegar
5 cups no-salt-added chicken broth
2 cups thinly sliced, peeled daikon radish (about 1/2 pound)
1 pound skinned, boned chicken breasts, thinly sliced
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1/8 teaspoon sugar
2 cups hot cooked long-grain rice
Chopped fresh cilantro (optional)
Preparation
Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside.

Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.

Nutritional Information
Calories:309 (12% from fat)
Fat:4.1g (sat 0.9g,mono 1.1g,poly 0.7g)
Protein:32.1g
Carbohydrate:32.5g
Fiber:1.8g
Cholesterol:66mg
Iron:2.6mg
Sodium:1286mg
Calcium:49mg
Cooking Light, JANUARY

Here is a link that might be useful: Daikon and Chicken Soup Recipe

So the rice is part of the soup? Interesting!

By the way, I bought some Daikon at the Asian market this Friday. The label said Chinese Daikon. What's the difference between Chinese and Japanese Daikon? Are they interchangeable in recipes? Al

Daikon is a big, mildly flavored radish. Very easy to grow, I have them every year in the garden, and they store pretty well too. I just ate the last of this years harvest. Shredded into a slaw type application, kim chee, sliced and sauteed in a little butter, just about the same as you would use cabbage. There are a few different types of daikon, mostly the variation is in the size of the root. Planted in mid-August they are ready to dig around Halloween, getting bigger until the ground freezes.

Chinese, Japanese and Korean daikon are different varieties of the same thing. It seems that each culture has slightly different preferences. It's a style thing, so far as I can tell. The Japanese tend to like the huge cylindrical ones, for example, whereas Korean daikon are usually smaller and shaped as a plump barrel. The culinary uses are as skeip says.

Jim

I've seen them in my regular grocery store. They were white and shaped more like a carrot, just bigger around.

The soup sounds interesting.

There is also a green kind, which tastes milder and with a firmer texture.

dcarch