shimeji & beaten egg soup
- Serves: 4
- Calories: 25 kcal
- Total Time: 15 m
- Prep: 10 m
- Cook: 5 m
- Japanese: Shimeji no kaki-tama-jiru
- metric
- u.s.
ingredients:
- 1 egg
- 80 g package shimeji mushrooms
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 800 ml bonito soup stock
step 1:
Cut off the roots of the shimeji mushrooms.
step 2:
Beat the egg.
step 3:
Boil the bonito soup stock and add the shimeji mushrooms.
step 4:
After boiling, add the soy sauce and salt. Simmer for 30 seconds.
step 5:
Add the beaten egg. Mix a couple of times. Remove from heat.
comment:
The flavor of the egg is good and the soup becomes mellow with the egg. This dish is very easy and delicious.
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