cellophane noodle soup with wakame, shimeji mushrooms & beaten egg

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.