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    You are in: Home / Recipes / Japanese Red Pepper Soup Recipe
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    Japanese Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Montana Heart Song's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Chop water chestnuts in thin slivers.
    3. 3
      Cut onions in thin slices.
    4. 4
      In stockpot, add chestnuts, onions, salt, bay leave, dashi and chicken broth. Cook on low heat for 5 minutes until heated.
    5. 5
      Peel skin off of peppers and seeds, throw away. Cut pepper in narrow long strips. Add to broth.
    6. 6
      Add soy sauce and lemon juice.
    7. 7
      Simmer for 15 minutes.
    8. 8
      Note: If the taste is too strong for your taste buds, add 1 cup water.

    Ratings & Reviews:

    • on March 26, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Japanese Red Pepper Soup

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.3
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 1987.3 mg
    Total Carbohydrate 13.9 g
    Dietary Fiber 2.8 g
    Sugars 6.0 g
    Protein 8.1 g

    The following items or measurements are not included:


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