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スープ（大根おろしの卵スープ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Japanese white radish : 230g (with skin removed)
水 : 420ml
ginger : 5g
(A) Chicken bone soup base : 2 and 1/2 teaspoons
(A) Oyster sauce : 1/2 tbsp
卵 : 1 piece
小ネギ : moderate amount

Time required

10minutes

Procedure

1) Grate the radish 03:16
Peel the daikon radish and grate it into the pan.
2) 加熱する 04:32
Add water and grated ginger with skin to 1 and heat.
Add (A) and heat while stirring gently.
3) 溶き卵を作る 05:47
Crack the egg into the container and beat it.
4) 仕上げる 06:26
Simmer 3 for about 5 minutes, and turn off the heat when the radish becomes soft.
Add 3 little by little while stirring with chopsticks.
Ignite again and simmer lightly to harden the eggs.
Serve in a bowl and scatter small green onions to complete.

Point

・It contains a lot of daikon radish, so it is good when you catch a cold.
・Chicken stock and oyster sauce go well together, complementing the depth and umami of the dish for a delicious finish.
・Add grated radish to the soup to thicken it.
・You can add pepper if the taste is strange.