cellophane noodle soup with wakame, shimeji mushrooms & beaten egg
- Serves: 4
- Calories: 40 kcal
- Total Time: 25 m
- Prep: 20 m
- Cook: 5 m
- Japanese: Wakame, shimeji, tamago no harusame supu
- metric
- u.s.
ingredients:
- 3 g dried wakame
- 80 g package of shimeji
- mushrooms
- 40 g cellophane noodles
- 1 egg
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 800 ml chicken broth or soup stock
- suitable amount of sesame oil
- 120 ml water for soaking dried wakame
step 1:
Soak the dried wakame seaweed in the 120 ml of water for about 15 minutes to reconstitute it. Drain the water.
step 2:
Cut off the roots of the shimeji mushrooms. Beat the egg.
step 3:
Boil the chicken broth or soup stock and add the wakame, shimeji mushrooms and cellophane noodles.
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. Add the sesame oil and stir. Remove from heat.
comment:
The combination of all the ingredients is good, and the sesame oil adds a nice flavor to this delicious dish.
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