Egg Soup with konnyaku noodles and vegetables

Egg Soup with konnyaku noodles and vegetables

• 7 nests of konnyaku noodles
• 1/4 onion
• 50 g of cabbage
• 20g carrot
• 20g chives
• 1 egg
• 400 ml dashi

A 1 Tsp. soy sauce

• 1 Tbsp. mirin
• 1/3 Tsp. salt

Method

1.  Prepare the konnyaku noodles. Bring water to a boil in a pot, put in the konnyaku noddles. Then remove from the heat, let the noodles rest for 7 minutes. Drain the konnyaku noodles in a colander and rinse them under the tap with hot water (this rising in
2. Cut cabbage and onion into 1 cm cubes. Cut the carrot into quarter-rounds. Cut the chives 1cm long.
3. Put dashi into the pot. After it came to a boil, put all the vegetables from step 2. Close the lid and boil for around 5 minutes on low heat.
4. Put the konnyaku noodles, seasoning A, and let simmer for 1 minute.
5. Lightly beat the egg in the bowl. Pour the egg evenly in spiral motion onto the soup and remove from the heat.