Japanese Broth

"I love a warming egg noodle filled soup but I find that most recipes call for dashi which I find far too strong. This gets its flavour from miso and so is lighter."
 
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Ready In:
25mins
Ingredients:
13
Serves:
2
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ingredients

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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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RECIPE SUBMITTED BY

Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
 
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