Vegetarian Daikon Soup with Egg
This delicious daikon soup with egg is easy to make and takes only 10 minutes to prepare. It’s a simple and tasty vegetarian soup! Give it a try!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Peel daikon and slice it into bite-size, dice cut tofu, chop scallions and whisk a egg.
- Bring to a Boil: Put daikon, tofu, Vegetable bouillon powder, and water in a pot, and bring to a boil on medium heat.
- Simmer: Lower the heat and cook for 3 to 5 minutes until the daikon becomes tender.
- Add Egg: Add chopped scallions and whisked egg, stir and simmer until egg is cooked.
- Season: Season with salt to your taste. Turn off the heat and put sesame oil for additional flavor (optional).
Notes
- Storage: Transfer to a glass jar and keep it in the fridge. Good for 2-3 days. You can also freeze the soup. Store in a freezer bag and will be good for two weeks.
- Substitute: You can use vegetable bouillon cubes or broth instead of powder.
- If the taste is light to you, please add salt and bouillon to your liking.
Video
Nutrition
Serving: 1servingCalories: 68kcalCarbohydrates: 3gProtein: 5g
This nutritional information is estimated and provided for general reference only.