How to Make Quick Daikon Radish & Egg in Beef Stock Soup

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week Daikon Radish & Egg in Beef Stock Soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Daikon Radish & Egg in Beef Stock Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daikon Radish & Egg in Beef Stock Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Daikon Radish & Egg in Beef Stock Soup is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Daikon Radish & Egg in Beef Stock Soup using 7 ingredients and 7 steps. Here is how you can achieve it.

When I have a lot of time I make a soup from beef bones and large chunks of daikon radish. Daikon radish tastes delicious when combined with beef stock. This soup is really filling and satisfying, since you get spoonfuls of ingredients you can actually chew on.

If the heat of the soup is too low when you add the egg, then the egg may disperse and cause your soup to go cloudy, so be careful. Also it's important not to interfere with the soup for a while after you've just added the egg. Once the egg is fluffy and has risen to the surface, then by all means give the mixture a stir. Recipe by Heartful Kitchen Rei

Ingredients and spices that need to be Prepare to make Daikon Radish & Egg in Beef Stock Soup:

1. 6 cm Daikon radish
2. 4 Green onions
3. 1 Egg
4. 3 tsp Dashida
5. 1 Salt
6. 1 dash Pepper
7. 650 ml Water

Instructions to make Daikon Radish & Egg in Beef Stock Soup

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.

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So that is going to wrap this up for this exceptional food Recipe of Speedy Daikon Radish & Egg in Beef Stock Soup. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!