Steps

1. Transfer 30g of Dried Daikon Radish to a pot.
   🕒 00:32
2. Briefly rinse the Dried Daikon Radish in the pot under running water, then squeeze out the excess water tightly.
   🕒 01:15
3. Lightly rinse the pot and return the squeezed Dried Daikon Radish to it.
   🕒 01:50
4. Add 400ml of Water to the pot and loosen the Dried Daikon Radish thoroughly.
   🕒 02:04
5. Using scissors, cut the Dried Daikon Radish into bite-sized pieces. [Key Tip!] The soaking liquid for dried daikon radish is full of umami and nutrients, so don't discard it; use it all as the soup's broth.
   🕒 02:11
6. Let it soak in water for 10 minutes to rehydrate the Dried Daikon Radish.
   🕒 02:44
7. In a separate container, combine 200ml of Soy Milk, 1 tbsp of Shiro Dashi (White Soy Sauce Base), and 2 pinches of Salt. Flake in 1/2 pack of Imitation Crab Sticks.
   🕒 02:49
8. Briefly mix the ingredients to dissolve the salt, completing the soup base.
   🕒 03:34
9. Crack 2 Eggs into a separate bowl.
   🕒 03:42
10. Place the pot with the rehydrated Dried Daikon Radish over medium-low heat and gently warm it.
    🕒 04:04
11. Once it comes to a rolling boil in the center, carefully crack in the prepared 2 Eggs.
    🕒 04:22
12. Reduce heat to low, leave the lid slightly ajar, and simmer for 3 minutes. This will firm up the egg whites while softening the Dried Daikon Radish. [Key Tip!] Soy milk can easily separate when simmered, so do not add it at this stage.
    🕒 04:45
13. After 3 minutes, remove the lid and return the heat to medium-low.
    🕒 05:21
14. Add the prepared soy milk mixture to the pot. Gently stir while avoiding breaking the Eggs, and heat until the soup is warmed through.
    🕒 05:31
15. Once the soup is warm, turn off the heat. Taste and adjust the saltiness as needed.
    🕒 06:07