Honey Vinegar and nutritious egg and vegetable soup
Ingredients (for 2 people)
- egg
1 piece
- Shiitake mushrooms
2-3 sheets
- Japanese leek
5cm
- carrot
30g
- Green beans
Two
- Enoki mushroom
1/2 pack
- Chicken soup
300cc
- Honey Vinegar
2 teaspoons
- Liquor
2 teaspoons
- Light soy sauce
2 teaspoons
How to make it
1Cut off the stems of the shiitake mushrooms and slice thinly.
Cut the carrots into strips and cut off the roots of the enoki mushrooms, cut them in half lengthwise and tear them apart.
2Thinly slice the green onions and quickly boil the green beans, then transfer them to cold water and thinly slice them.
3Add chicken stock, sake, and light soy sauce to a pot, heat, and simmer the vegetables (step 1).
4Once the vegetables are cooked, add the honey and bring to a boil, then add the beaten eggs and stir in, then turn off the heat.
5Finally, add the green beans, serve in a bowl, and top with spring onions to finish.