Japanese Red Pepper Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large red sweet peppers
• 3 spring onions
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1 1/2 teaspoons salt or 1 1/2 teaspoons 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
• 1/2 teaspoon lemon juice
• pepper

Recipe

• 1 place red peppers in a 450°f oven. when skins start to turn brown and shriveled, take out and place in brown paper sacks.cool.
• 2 chop water chestnuts in thin slivers.
• 3 cut onions in thin slices.
• 4 in stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth. cook on low heat for 5 minutes until heated.
• 5 peel skin off of peppers and seeds, throw away. cut pepper in narrow long strips. add to broth.
• 6 add soy sauce and lemon juice.
• 7 simmer for 15 minutes.
• 8 note: if the taste is too strong for your taste buds, add 1 cup water.