1 pint carrot juice
3 1/4 cups lime juice
2 tablespoons sugar
1 cup water
1 cinnamon stick
6 tea bags, shredded
Combine carrot juice, lime juice, sugar, water and cinnamon base and microwave about 20 minutes, stirring periodically. (Do not allow to boil or add water before removing from microwave.) Turn microwave off and let stand for 5 minutes to 1 minute, stirring occasionally.
Store radish halves in an airtight container. Preheat a large pot over low heat. Pour carrot juice mixture over radish halves and cover tightly. Bring a large pot of water to a boil. Place carrot pieces into pot and green onions onto the tops of the pieces. Stir and cook approximately 30 minutes or overnight, stirring occasionally. Salt and pepper to taste. Serve hot or cold.
I added sliced fresh mushrooms, chopped and then reserved the rest for last, also added a tiny bit of olive oil and/or Sriracha (didn't have either ingredient) and used the chicken broth as a stock and instead of water for the broth to be thickened, I used white vinegar. I found that my husband would rather have instant noodles than actual unthickened noodles, so I did add an extra packet of Taqpop and change the color of the broth to a deeper magentaish plum.
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