Prepare the radish by peeling and slicing it into quarter-inch thick pieces, then cut into triangle shapes.

In a large pot, heat the sesame oil over medium-high heat, add the diced radish and sauté for 2-3 minutes.

Add sliced green onions to the pot and sauté for an additional 2-3 minutes.

Introduce kombu, dried shiitake mushroom, and minced garlic, then pour in water or vegetable broth and bring to a boil.

Reduce heat and let the soup simmer for 12-15 minutes until the radish is tender.

Stir in gluten-free soy sauce or coconut aminos and season with salt and white pepper as needed.

Serve the soup in bowls and garnish with sesame seeds and fresh green onions.