Japanese Mushroom Soup with Egg

52-Japanese-Mushroom-Soup-with-Egg_210816

Kikkoman Tempura & Noodle Sauce

Cooking Time

15 mins

Category

Appetiser

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Ingredients

For 2 portion(s)

Water 700g
Kikkoman Tempura & Noodle Sauce 6 tbsps
Shimeji Mushroom

(Cut away the ends)

 1/2 pack
Bunapi Mushroom

(Cut away the ends)

 1/2 pack
Cornstarch 1 1/2 tbsps
Water 1 1/2 tbsps
Egg (lightly beaten) 1 piece
Spring onion (chopped) 1 tbsp

1. Add the Kikkoman Tempura & Noodle Sauce in the water and boil with the mushrooms for 5 minutes.
2. While stirring slowly, add the beaten egg into the soup and bring to a boil.
3. Serve with the spring onion.

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