Slice the daikon radish into 5 mm thick chunks or strips.
Boil some water and add the dashida stock and daikon radish. Place a lid over the pan to keep all of the moisture in and boil the radish until soft.
The amount of stock granules that you need to use varies depending on the brand so make sure to add them according to the instructions on the packaging.
Once the daikon has softened, adjust the flavour with salt and pepper. If the soup has reduced more than anticipated and become too thick, then pour in some more water.
Add some scallions, chopped into 3-4 cm lengths, to the soup.
Next, drizzle a beaten egg into the soup. When it's fluffy and floats to the surface, give the soup a mix and turn off the heat. Both eggs and scallions taste better when only partially cooked.
Transfer the soup to dishes and it's ready to serve.
Story Behind this Recipe
When I have a lot of time I make a soup from beef bones and large chunks of daikon radish. Daikon radish tastes delicious when combined with beef stock. This soup is really filling and satisfying, since you get spoonfuls of ingredients you can actually chew on.
If the heat of the soup is too low when you add the egg, then the egg may disperse and cause your soup to go cloudy, so be careful. Also it's important not to interfere with the soup for a while after you've just added the egg. Once the egg is fluffy and has risen to the surface, then by all means give the mixture a stir.