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Daikon Radish & Egg In Beef Stock Soup Recipe

Daikon Radish & Egg in Beef Stock Soup Recipe
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Serving : 3
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Prepare the ingredients before making Daikon Radish & Egg in Beef Stock Soup in your home. Then, follow these steps below to serve Daikon Radish & Egg in Beef Stock Soup for your family or friends.

Ingredients: Daikon Radish & Egg in Beef Stock Soup

  • 6 cm Daikon radish
  • 4 Green onions
  • 1 Egg
  • 3 tsp Dashida
  • 1 Salt
  • 1 dash Pepper
  • 650 ml Water

How to Make Daikon Radish & Egg in Beef Stock Soup

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Daikon Radish & Egg in Beef Stock Soup in your home by yourself.

    Step 1
  • Slice the daikon radish into 5 mm thick chunks or strips.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • Add some scallions, chopped into 3-4 cm lengths, to the soup.
  • Step 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.
  • Step 7
  • Transfer the soup to dishes and it's ready to serve.
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