Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, daikon radish & egg in beef stock soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Daikon radish is popularly used in Asian and Indian cooking and known for its potent medicinal properties. This article reviews the types, nutrition, benefits, and uses of daikon radish. This post may contain affiliate links.
Daikon Radish & Egg in Beef Stock Soup is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Daikon Radish & Egg in Beef Stock Soup is something that I have loved my entire life. They’re fine and they look wonderful.
To begin 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.
The ingredients needed to make Daikon Radish & Egg in Beef Stock Soup:
- Get 6 cm Daikon radish
- Get 4 Green onions
- Get 1 Egg
- Make ready 3 tsp Dashida
- Get 1 Salt
- Take 1 dash Pepper
- Get 650 ml Water
Pork Banh Mi Sandwiches, Chef Jj Johnson's Pork Suya With Kimchi, Bahn Mi. Daikon Radish - The word Daikon actually comes from two Japanese words: dai (meaning large) Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for. This radish salad is light, fresh, crunchy, spicy and delicious. Several daikon radish alternatives would work in a range of dishes.
Instructions 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.
I'd use white turnips as my number one choice if they're available. The two vegetables have a similar crispy texture and a mild taste. Daikon radish is most often grown for its root, though the green tops are just as edible and versatile. The root of the Daikon radish is cylindrical with a white skin similar to that of a carrot or turnip. Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite.
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