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Japanese Red Pepper Soup
- 2 large red sweet peppers
- 3 spring onions
- 1 (4 ounce) can water chestnuts, drained&chopped
- 1 1/2 teaspoons salt or 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
Directions ::..
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.
Place red peppers in a 450 * oven. When skins start to turn brown and shriveled, take out and place in brown paper sacks.Cool.
Chop water chesnuts in thin slivers.
Cut onions in thin slices.
In stockpot, add chesnuts, onions, salt, bay leave, dashi and chicken broth. Cook on low heat for 5 minutes until heated.
Peel skin off of peppers and seeds, throw away. Cut pepper in narrow long strips. Add to broth.
Add soy sauce and lemon juice.
Simmer for 15 minutes.
Note: If the taste is too strong for your
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