thin white noodles with wakame seaweed & egg soup

ingredients:

• 480 g cooked thin white noodles
• (sōmen)
• 5 g dried wakame seaweed
• 2 eggs
• 600 ml bonito & sea tangle soup stock or bonito soup stock
• 2 1/2 tablespoons soy sauce

step 1:

Soak the dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water. Beat the eggs in a bowl.

step 2:

Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat and add the soy sauce, soaked wakame and egg. Cover the pan and boil for 30 seconds.

step 3:

Add the cooked thin white noodles and boil for a minute. Remove from heat.