Japanese Broth

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the stock into a pan and heat until hot but not boiling.
  • Add the carrot and cook for 2 minutes.
  • Add the corn, snow peas, onion and ginger and simmer for 10 minutes.
  • Stir in the sake, miso and soy.
  • Mix the eggs, water and seeds together and in an omlette pan make two thin flat omlettes. Roll each omlette up into a swiss roll shape and slice to make ribbons.
  • Serve the soup topped with the egg ribbons and coriander.
  • This soup can be frozen without the egg for upto one month.
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