Wakame, Egg & Harusame Soup

Name: Wakame, Egg & Harusame Soup
Yield: 2 servings
Cuisine: British
Ingredients: 600 ml Chicken Stock; 2 tablespoons Sake (Rice Wine); 2-3 thin slices Ginger *cut into fine strips; 1 Spring Onion *finely chopped, save some for topping; 1 teaspoon Soy Sauce; Sesame Oil; Finely Ground White Pepper; Salt *if required; 1 tablespoon Dry Cut Wakame; 50 g Dry Harusame Noodles (Bean Thread Noodles); 1 Egg *lightly whisked; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Harusame’ are the noodles made from potato starch or mung bean starch. It can be cooked very quickly and it has a delicate texture. Above all, it is very low in calories and I used to cook this soup very often when I was weight conscious, in other words, trying to lose weight. Add extra Vegetables, Mushrooms and Tofu to make the soup more nutritious.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

600 mlChicken Stock
2 tablespoonsSake (Rice Wine)
2-3thin slices Ginger *cut into fine strips
1Spring Onion *finely chopped, save some for topping
1 teaspoonSoy Sauce
Sesame Oil
Finely Ground White Pepper
Salt *if required
1 tablespoonDry Cut Wakame
50 gDry Harusame Noodles (Bean Thread Noodles)
1Egg *lightly whisked
Toasted Sesame Seeds

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Steps

1

Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
2

Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.
3

Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
4

Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.