Fluffy Egg and Daikon Soup

prep & cook time 25 minutes

【1 Preparation 5 minutes】

Crack eggs into bowl and beat. Peel off thick layer of daikon skin (about 3-4mm thick) then dice into 1-1.5 cm cubes. Cut about 5cm off green ends of green onions into about 1-5mm pieces. Cut remaining green onion diagonally. Dissolve arrowroot powder in 2 tablespoons of water (60ml for 4 servings).

👉Peeling off a thick layer of daikon skin will remove unnecessary hard fibers, resulting in softer bites of daikon.

【2 Simmering 17 minutes】

Pour 600mlof water(1200ml for 4 servings) into pot, add diced daikon and diagonally sliced green onions from 【1】, and bring to boil over high heat. Once boiling, reduce heat to low, add chicken bouillon, a pinch of salt and pepper, lightly cover with lid, and simmer for about 12 minutes.

👉 Adjust the amount of salt and pepper to taste.
👉Do not close the lid completely. Leave a gap to prevent the soup from boiling over.

【3 Adding Eggs 2 minutes】

While stirring well, gradually add dissolved arrowroot powder from 【1】, use ladle to stir soup again to thicken. Gradually pour in beaten eggs in circular motion. After about 10 seconds, turn off heat and add sesame oil mix.

👉Do not add the beaten eggs all at once. Add them little by little.
👉 Since the arrowroot powder tends to settle at the bottom even after being dissolved in water, stir it well again just before using.

【4 Serving 1 minute】

Ladle into bowls and sprinkle with chopped green onions from 【1】.