Name: Japanese Red Pepper Soup
Yield: 4 servings
Ingredients: 2 large red sweet peppers; 3 spring onions; 1 (4 ounce) can water chestnuts, drained and chopped; 1 12 teaspoons salt or 1 12 teaspoons salt substitute; 1 bay leaf; 3 teaspoons dashi (dried bonito flakes); 3 (14 ounce) cans chicken broth; 1 12 teaspoons kikkoman light soy sauce; 12 teaspoon lemon juice; white pepper

Servings: 4 persons

2 large red sweet peppers
3 spring onions
1 (4 ounce) can water chestnuts, drained and chopped
1 12 teaspoons salt or 1 12 teaspoons salt substitute
1 bay leaf
3 teaspoons dashi (dried bonito flakes)
3 (14 ounce) cans chicken broth
1 12 teaspoons kikkoman light soy sauce
12 teaspoon lemon juice
white pepper

1
Place red peppers in a 450F oven.
2
When skins start to turn brown and shriveled, take out and place in brown paper sacks.Cool.
3
Chop water chestnuts in thin slivers.
4
Cut onions in thin slices.
5
In stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth.
6
Cook on low heat for 5 minutes until heated.
7
Peel skin off of peppers and seeds, throw away.
8
Cut pepper in narrow long strips.
9
Add to broth.
10
Add soy sauce and lemon juice.
11
Simmer for 15 minutes.
12
Note: If the taste is too strong for your taste buds, add 1 cup water.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Japanese Red Pepper Soup

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