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Ingredient
Wakame, Egg & Harusame Soup
Introduce
Chef :
Hiroko ListonWakame, Egg & Harusame Soup
‘Harusame’ are the noodles made from potato starch or mung bean starch. It can be cooked very quickly and it has a delicate texture. Above all, it is very low in calories and I used to cook this soup very often when I was weight conscious, in other words, trying to lose weight. Add extra Vegetables, Mushrooms and Tofu to make the soup more nutritious.
Ingredient
Food ration :
2 servings
600 ml
Chicken Stock
2 tablespoons
Sake (Rice Wine)
1 teaspoon
Soy Sauce
1 tablespoon
Dry Cut Wakame
Cooking instructions
* Step 1
Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
* Step 2
Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.
* Step 3
Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
* Step 4
Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.
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1. Start Small
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