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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This soup is peppery and rich in flavor with dashi (bonito flakes) and vegetables. It is a quick pick me up soup any time of the day. Ingredients:
2 large red sweet peppers |
3 spring onions |
1 (4 ounce) can water chestnuts, drained and chopped |
1 1/2 teaspoons salt or 1 1/2 teaspoons salt substitute |
1 bay leaf |
3 teaspoons dashi (dried bonito flakes) |
3 (14 ounce) cans chicken broth |
1 1/2 teaspoons kikkoman light soy sauce |
1/2 teaspoon lemon juice |
white pepper |
Directions:
1. Place red peppers in a 450°F oven. When skins start to turn brown and shriveled, take out and place in brown paper sacks.Cool.
2. Chop water chestnuts in thin slivers.
3. Cut onions in thin slices.
4. In stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth. Cook on low heat for 5 minutes until heated.
5. Peel skin off of peppers and seeds, throw away. Cut pepper in narrow long strips. Add to broth.
6. Add soy sauce and lemon juice.
7. Simmer for 15 minutes.
8. Note: If the taste is too strong for your taste buds, add 1 cup water.
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