10 min · 1 serving · @TOMO | Easy Japanese Cooking Lab
Japanese Lettuce and Egg Soup
A light soup of glass noodles, mushrooms and egg ribbons in chicken stock, finished with lettuce, soy sauce and sesame oil.
Nutrition per serving
- 110 kcal
- 4 g protein
- 15 g carbs
- 4 g fat
Ingredients
- 15 g glass noodles
- 1 lettuce leaf
- ½ egg, beaten
- 20 g mushrooms
- 1 tsp chicken stock powder
- ½ tsp soy sauce
- ¼ tsp sesame oil
- 250 ml water
Steps
- Bring the water and chicken stock to a boil.
- Add the glass noodles and cook 3–4 minutes, then add the mushrooms.
- Pour in the beaten egg and stir gently.
- Turn off the heat, add the lettuce, and season with soy sauce and sesame oil.
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