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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Ingredients
