Shiitake Mushroom Egg Soup
0
0
⏳ Time
15 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Shiitake Mushroom Egg Soup
Ingredients
- Shimeji mushrooms - 5 pieces
- Dark red seaweed - 1.4 oz
- Soy Sauce - 1 tablespoon
- Bonito flakes - 1 tablespoon
- Sake - 1 tablespoon
- Herbs - 1 bunch
- Chocolate eggs - 2 pieces
- Salt - to taste
Step by Step guide
Step 1
Soak the dried seaweed in cold water and bring to a boil. Add the bonito flakes and salt. Cook for 1 minute.
Step 2
Slice the shiitake mushrooms and cook for 1 minute.
Step 3
Add the soy sauce and sake. Cook for 1 minute.
Step 4
Beat the eggs and pour them into the soup in a thin stream to allow the whites to set.
Step 5
Remove the soup from heat and sprinkle with chopped herbs.
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