Vegetable Broth with Omelet, Vegetables, and Ginger
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Vegetable broth with omelet, vegetables, and ginger
Ingredients
- Shimeji mushrooms - 12 pieces
- Celery salt - 1 piece
- Onion - 2 heads
- Carrot - 2 pieces
- Sugar - 2 tablespoons
- Soy Sauce - 6 tablespoons
- Mirin - 2 tablespoons
- Snap Peas - 8.8 oz
- Chocolate eggs - 4 pieces
- Salt - to taste
- Ginger - 0.4 oz
- Sake - 5 tablespoons
- Butter - 1 tablespoon
- Sushi Rice - 10.6 oz
- Herbs - 1 bunch
Step by Step guide
Step 1
Pour boiling water over the shiitake mushrooms and let them sit for 20 minutes. Then rinse thoroughly and remove the stems.
Step 2
Mix water with soy sauce and mirin, add salt and sugar, and bring to a boil. Add the mushrooms to the broth.
Step 3
Chop the carrot, celery, and onion, sauté in butter, and add to the mushrooms. Cook for 10 minutes.
Step 4
Rinse the sugar snap peas and boil in salted water.
Step 5
Mix the peas with the chopped ginger.
Step 6
To prepare the omelet, mix the eggs with sugar, salt, soy sauce, and sake. Cook the egg mixture on low heat. Cool the finished omelet, roll it up, and cut into pieces.
Step 7
Boil the rice separately and rinse.
Step 8
Add the rice, omelet, and ginger-pea mixture to the prepared broth.
Step 9
Garnish with chopped herbs.
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