Daikon Radish & Egg in Beef Stock Soup

• 6 cm Daikon radish
• 4 Green onions
• 1 Egg
• 3 tsp Dashida
• 1 Salt
• 1 dash Pepper
• 650 ml Water

1. Slice the daikon radish into 5 mm thick chunks or strips.
2. Boil some water and add the dashida stock and daikon radish.
3. Place a lid over the pan to keep all of the moisture in and boil the radish until soft.
4. 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.
5. Once the daikon has softened, adjust the flavour with salt and pepper.
6. If the soup has reduced more than anticipated and become too thick, then pour in some more water.
7. Add some scallions, chopped into 3-4 cm lengths, to the soup.
8. Next, drizzle a beaten egg into the soup.
9. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat.
10. Both eggs and scallions taste better when only partially cooked.
11. Transfer the soup to dishes and it's ready to serve.

radish, green onions, egg, salt, pepper, water

Taken from cookpad.com/us/recipes/147111-daikon-radish-egg-in-beef-stock-soup (may not work)