Nutari
Daikon Radish and Egg Drop Soup (Tamago Jiru)
A delicate, warming broth with silky egg ribbons, tender daikon strips, and aromatic dashi, finished with fresh wasabi.
110kcal
6gProtein
8gCarbs
4gFat
1.5gFibre
Ingredients
- 600ml kombu and bonito dashi (or dashi powder + water)
- 200g daikon radish, julienned
- 2 eggs
- 1 tbsp tamari (gluten-free soy sauce)
- 1 tsp mirin
- 1 tsp fresh wasabi paste
- 2 scallions, thinly sliced
- pinch of shichimi togarashi (optional)
Method
- Heat dashi in a pot over medium heat. Add daikon and simmer for 6 minutes until tender.
- Stir in tamari and mirin, then bring broth to a gentle simmer.
- In a small bowl, beat eggs lightly. Slowly drizzle into the simmering broth while stirring gently to form ribbons (2 minutes), until eggs are set and cooked through.
- Remove from heat and stir in wasabi paste to taste.
- Ladle into bowls, top with scallions and a pinch of shichimi if desired.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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