Tomato, wood ear mushroom and egg soup
[Ingredients (for 4-5 people)]
■ Tomatoes ... 1
■ Kikurage mushrooms...5 to 6 pieces
■Onion…1/2 piece
■ Minced green onion ... 1 pieces
■ Egg ... 1
■Water…600mL
■ Bonito Soup Stock with Flying Fish…1 bag
■ Salt ... a little
■ Soy sauce... 1 tablespoon
[How to make]
① Cut all-purpose green onions into small pieces.
② Blanch the tomatoes, cut them in half crosswise, remove the seeds, and roughly chop them.
③Cut the wood ear mushrooms into bite-sized pieces, and thinly slice the onions.
④Pour water and Bonito Soup Stock with Flying Fish into a pot, turn on the heat, add ② and ③ and bring to a simmer.
⑤Once the onions are cooked, season with salt and soy sauce, and add the beaten egg.
⑥ Arrange in a bowl and garnish with green onions.
*The recipe uses fresh mushrooms, but if using dried mushrooms, soak them in water.