Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, daikon radish & egg in beef stock soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Daikon Radish & Egg in Beef Stock Soup is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Daikon Radish & Egg in Beef Stock Soup is something that I have loved my entire life.

To get started with this particular 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 cook it.

The ingredients needed to make Daikon Radish & Egg in Beef Stock Soup:

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

Steps 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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