Somen (chicken broth somen) | Recipe transcription from Kumano Genkai Shokudo
Kuma's limit cafeteria Time required : 20minutes
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スープ（卵スープ）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし
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- 263本
Ingredients
- ウィンナー : 4本
- しめじ : 50g
- 春雨 : 30g
- 小松菜 : 100g
- 卵 : 1個
- (A) Salted kelp : 大さじ1
- (A) Chicken soup base : 小さじ1
- (A) Tube ginger : 1cm
- (A) Soy sauce : 小さじ1
- 水 : 500ml
Time required
15minutes
Procedure
-
1)
具材をちぎる
01:23
Tear the shimeji mushrooms from their roots, then break them into thin pieces with your hands and add them to the pot.
Add (A).
Tear up the sausage with your hands and add.
Tear the komatsuna into 2-3cm pieces and add the stems.
Place the vermicelli and place the komatsuna leaves on top of the vermicelli. -
2)
煮る
04:13
Add water to step 1, heat over high heat, and once it boils, reduce heat to low and simmer for 2 minutes.
Beat the eggs.
When the vermicelli has returned, pour in the beaten egg, and when the egg has set, mix it gently and it's done.
Point
・A recipe that can be easily made by tearing the ingredients by hand without using a knife.
・When shimeji mushrooms are shredded, the flavor comes out and becomes delicious.
- Komatsuna can be substituted with spinach.
・You can use milk or tomato juice instead of water.
・Do not stir immediately after adding the beaten eggs.
・Put the stems of the komatsuna at the bottom as they are difficult to cook.
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