ingredients:
- 150 g chicken thigh
- 4 shrimps
- 50 g spinach
- 3 eggs
- 360 ml bonito soup stock
- 1/2 teaspoon soy sauce
- 1 teaspoon salt
step 1:
Cut the chicken into bite-size pieces. Hull shell and devein the shrimp. Cut off the stems of the spinach and wash. Cut the spinach into 5 cm. long sections.
step 2:
Beat the eggs in a bowl.
step 3:
Add soy sauce and salt to the bonito soup stock. Add to the eggs and mix.
step 4:
Put several chicken pieces, one shrimp and some spinach into each of four heat resistant cups.
step 5:
Add the bonito soup stock and egg mixture (Step 3) until each cup is 4/5 full.
step 6:
Cover the cups with aluminum foil.
step 7:
Fill a medium-size pan 1/3 full with water. Bring water to a boil, add the cups and cover the pan. Boil over high heat for 3 minutes. Then reduce heat and simmer over a low flame for 8 minutes.
comment:
The bonito soup stock smells good and also goes well with other ingredients such as mushrooms, white fish and ginkgo nuts.
