
Traditional Radish Soup
A rustic northern-style radish soup with potato and scallion strips stir-fried with dried chilies, five-spice, and soy, then simmered with vermicelli for a homely, warming bowl.
Instructions
- 1

Big Brother Radish, Second Brother Potato, Third Brother Green Onion, the three brothers took a photo together before swearing brotherhood.
- 2

Cut everything into strips, slightly wider than matchsticks but thinner than regular strips, and set aside.
- 3

Uses a small amount of oil domestically. Because the quantity cooked is small, a frying pan is used.
- 4

After the oil is hot, add all the ingredients along with dried chili peppers and stir-fry until fragrant. Add salt, a little soy sauce, and five-spice powder, and stir-fry for a while longer.
- 5

Add the soup and glass noodles, cover the pot, and cook until the noodles are done.
- 6

Drip a few drops of sesame oil before taking it off the stove; it is both beautiful and fresh. This down-to-earth health soup for late autumn can now be served.
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Ingredients
Main Ingredients
- Radish1/2 piece
- potato1 piece
- fans2 handful
Auxiliary Ingredients
- Scalliona pinch
Seasonings
- Salt5g
- Soy sauce5g
- Sesame oil2g
- Five-spice powder2g
- Dried chilia pinch