Daikon Radish & Egg In Beef Stock Soup Recipe by cookpad.japan
Cooking Instructions 1 Slice the daikon radish into 5 mm thick chunks or strips. 2 Boil some water and add the dashida stock and daikon radish. Place a lid over the pan to keep all of the moisture in and boil the radish until soft. 3 The amount of stock granules that you need to use varies depending on the brand so make sure to add them according to the instructions on the packaging. 4 Once the daikon has softened, adjust the flavour with salt and pepper. If the soup has reduced more than anticipated and become too thick, then pour in some more water. 5 Add some scallions, chopped into 3-4 cm lengths, to the soup. 6 Next, drizzle a beaten egg into the soup. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat. Both eggs and scallions taste better when only partially cooked. 7 Transfer the soup to dishes and it's ready to serve. 1 Slice the daikon radish into 5 mm thick chunks or strips. 1 Slice the daikon radish into 5 mm thick chunks or strips. 2 Boil some water and add the dashida stock and daikon radish. Place a lid over the pan to keep all of the moisture in and boil the radish until soft. 2 Boil some water and add the dashida stock and daikon radish. Place a lid over the pan to keep all of the moisture in and boil the radish until soft. 3 The amount of stock granules that you need to use varies depending on the brand so make sure to add them according to the instructions on the packaging. 3 The amount of stock granules that you need to use varies depending on the brand so make sure to add them according to the instructions on the packaging. 4 Once the daikon has softened, adjust the flavour with salt and pepper. If the soup has reduced more than anticipated and become too thick, then pour in some more water. 4 Once the daikon has softened, adjust the flavour with salt and pepper. If the soup has reduced more than anticipated and become too thick, then pour in some more water. 5 Add some scallions, chopped into 3-4 cm lengths, to the soup. 5 Add some scallions, chopped into 3-4 cm lengths, to the soup. 6 Next, drizzle a beaten egg into the soup. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat. Both eggs and scallions taste better when only partially cooked. 6 Next, drizzle a beaten egg into the soup. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat. Both eggs and scallions taste better when only partially cooked. 7 Transfer the soup to dishes and it's ready to serve. 7 Transfer the soup to dishes and it's ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 10 minute cheesy tortellini and broccoli German Chocolate Brownies Butter Chicken (Indian) Chewy Double Chocolate Cookies Recipe Fresh tomato soup 10 minute cheesy tortellini and broccoli German Chocolate Brownies Butter Chicken (Indian) Chewy Double Chocolate Cookies Recipe Fresh tomato soup Sweet Chilli Sauce For Spring Rolls My Family's Crispy Shrimp Spring Rolls Basic Potato Croquettes Cocoa Pound Cake with Tofu and Banana Chilled Pasta with Scallops & Edamame Boiling Guide for Quail Eggs Healthy Chicken & Tomato Soup Creamy BLT dip Creamy Soy Milk Stew Without Any Simmering Easy! Sticky Okra Salad Sweet Chilli Sauce For Spring Rolls My Family's Crispy Shrimp Spring Rolls Basic Potato Croquettes Cocoa Pound Cake with Tofu and Banana Chilled Pasta with Scallops & Edamame Boiling Guide for Quail Eggs Healthy Chicken & Tomato Soup Creamy BLT dip Creamy Soy Milk Stew Without Any Simmering Easy! Sticky Okra Salad