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スープ（切り干し大根と豆乳のスープ）｜食事処さくらさんのレシピ書き起こし

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Restaurant Sakura

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Ingredients

切り干し大根 : 30g
水 : 400ml
卵 : 2個
豆乳 : 200ml
(A) White soup stock : 大さじ1
(A) Salt : 2つまみ
カニカマ : 1/2パック

Time required

20minutes

Procedure

1) make preparations 00:34
Wash the kiriboshi daikon radish with water, and once the dirt on the surface is removed, squeeze it to remove the moisture.
Put the kiriboshi radish and water in a large pot, loosen it, then chop it finely with kitchen scissors.
Soak in water for about 10 minutes.
2) make soy milk soup 02:49
Add (A) and loosened crab sticks to soy milk and mix.
3) Cook 03:52
Heat the pot in which you soaked the dried radish over medium-low heat, and once it boils, add the eggs.
Leave a little space in between and cover with a lid and heat over low heat for 3 minutes to harden the surface of the eggs.
4) 仕上げる 05:22
豆乳スープを加え、卵を潰さないように混ぜながら弱中火で加熱する。
塩で味を調整し、完成。

Point

・Use Japanese dried radish that has not turned brown.
・Although it says ``2 pinches of salt,'' it is easier to adjust the taste if you use 1 pinch each during cooking and when finishing.
・When soy milk is boiled, it tends to clump and give off an unpleasant taste, so it is best to heat the ingredients before adding the soy milk.
・In addition to crab sticks, you can customize with your favorite toppings such as chikuwa, fish cakes, canned tuna, etc.
・The juice from the dried daikon radish is steeped in flavor, so don't throw it away and use it for the soup.