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Before you jump to Daikon Radish & Egg in Beef Stock Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to daikon radish & egg in beef stock soup recipe. You can cook daikon radish & egg in beef stock soup using 7 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Daikon Radish & Egg in Beef Stock Soup:
- Provide 6 cm Daikon radish
- Use 4 Green onions
- You need 1 Egg
- Prepare 3 tsp Dashida
- Prepare 1 Salt
- Get 1 dash Pepper
- Use 650 ml Water
Steps to make Daikon Radish & Egg in Beef Stock Soup:
- Slice the daikon radish into 5 mm thick chunks or strips.
- 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.
- 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.
- 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.
- Add some scallions, chopped into 3-4 cm lengths, to the soup.
- 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.
- Transfer the soup to dishes and it's ready to serve.
Daikon is a type of white, winter radish that grows primarily in Southeast and East Asia. It is characterized by large, rapidly growing leaves and long, white roots. It is technically considered a cruciferous vegetable and, therefore, has many of the same benefits in its leaves. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw.
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