Japanese Red Pepper Soup

READY IN: 35mins
Recipe by Montana Heart Song

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.

Top Review by Happy Harry 2

This is a certain "will make again" soup. My boys are on spring break and only one stayed here instead of vacationing. So we made this together for lunch. It was a break that I had everything in the house. He was thrilled to learn how to roast and peel the fresh peppers. We both liked the soup. I did use my own homemade chicken broth to control both the fat and sodium content. This is a nice first course soup.

Ingredients Nutrition


  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.

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