Daikon Radish & Egg in Beef Stock Soup

1. 1

   Slice the daikon radish into 5 mm thick chunks or strips.

2. 2

   Boil some water and add the dashida stock and daikon radish.

3. 3

   Place a lid over the pan to keep all of the moisture in and boil the radish until soft.

4. 4

   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.

5. 5

   Once the daikon has softened, adjust the flavour with salt and pepper.

6. 6

   If the soup has reduced more than anticipated and become too thick, then pour in some more water.

7. 7

   Add some scallions, chopped into 3-4 cm lengths, to the soup.

8. 8

   Next, drizzle a beaten egg into the soup.

9. 9

   When it's fluffy and floats to the surface, give the soup a mix and turn off the heat.

10. 10

    Both eggs and scallions taste better when only partially cooked.

11. 11

    Transfer the soup to dishes and it's ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.