Japanese Red Pepper Soup Recipe

Name: Japanese Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red sweet peppers; 3 spring onions; 1 (4 ounce) can water chestnuts, drained and chopped; 1 ½ teaspoons salt or 1 ½ teaspoons salt substitute; 1 bay leaf; 3 teaspoons dashi (dried bonito flakes); 3 (14 ounce) cans chicken broth; 1 ½ teaspoons kikkoman light soy sauce; ½ teaspoon lemon juice; white pepper

Servings: persons

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.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large red sweet peppers, 3 spring onions, 1 (4 ounce) can water chestnuts, drained and chopped, 1 ½ teaspoons salt or 1 ½ teaspoons salt substitute, and more.

Yes, Japanese Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Red Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions