Japanese Red Pepper Soup

• 2 large red sweet peppers
• 3 spring onions
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1 12 teaspoons salt or 1 12 teaspoons salt substitute
• 1 bay leaf
• 3 teaspoons dashi (dried bonito flakes)
• 3 (14 ounce) cans chicken broth
• 1 12 teaspoons kikkoman light soy sauce
• 12 teaspoon lemon juice
• white pepper

1. Place red peppers in a 450F oven.
2. When skins start to turn brown and shriveled, take out and place in brown paper sacks.Cool.
3. Chop water chestnuts in thin slivers.
4. Cut onions in thin slices.
5. In stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth.
6. Cook on low heat for 5 minutes until heated.
7. Peel skin off of peppers and seeds, throw away.
8. Cut pepper in narrow long strips.
9. Add to broth.
10. Add soy sauce and lemon juice.
11. Simmer for 15 minutes.
12. Note: If the taste is too strong for your taste buds, add 1 cup water.

red sweet peppers, onions, water chestnuts, salt, bay leaf, chicken broth, kikkoman light soy sauce, lemon juice, white pepper

Taken from www.food.com/recipe/japanese-red-pepper-soup-161172 (may not work)