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1 tomato (large), 510g daikon radish, 3000g cherry tomatoes, 3 packs of konnyaku, some radish sprouts, 6 pieces of basil leaves.

(1) 4.5 tsp caster sugar, 310ml water.
(2) 4.5 tsp caster sugar, 1.5 tsp salt, 1 tsp oil.


1. Discard any roots of radish sprouts; Rinse and drain.
2. Soak cherry tomatoes in water for 30 minutes.
3. Peel, rinse and cut off both ends of daikon radish; Cut into round-slices (important not be too thin).
4. Rinse konnyaku and drain; Cut into round-pieces.
5. Lift the cherry tomatoes from the step 2 up; Rinse and drain.
6. Rinse basil leaves; Discard any roots.
7. Rinse a tomato and drain; Cut off the stems; Cut into round-slices.
8. Add seasoning (1) to a pot; Bring to the boil over a high heat; Add the radish; Bring to the boil over a high heat again; Add the konnyaku; Bring to the boil over a high heat again; Turn to a low heat; Lift the konnyaku up and drain; Cover the pot with its lid; Cook over a low heat for 30 minutes; Turn off the heat; Remove the lid; Lift the daikon radish up; Reserve the soup for later use.
9. Add the cherry tomatoes and seasoning (2) into an electric blender; Process into smooth puree; Pour the daikon radish cooking soup from the step 8 into the blender; Process till well blended; Transfer to the pot; Add the tomato slices Bring to the boil over a high heat; Turn off the heat; Arrange on serving plates; Add the daikon radish slices and the konnyaku; Garnish with the radish sprouts.