[Farmhouse Recipe] Komatsuna Hot and Sour Soup

I added komatsuna and vinegar to my favorite Chinese-style egg soup.
Komatsuna stir-fried over high heat is crispy, and it goes well with rich and sour egg soup.
The key is to fry the komatsuna quickly so it retains its nutrition. For 2-3 servings. Recipe by FarmersK
[Farmhouse Recipe] Komatsuna Hot and Sour Soup
I added komatsuna and vinegar to my favorite Chinese-style egg soup.
Komatsuna stir-fried over high heat is crispy, and it goes well with rich and sour egg soup.
The key is to fry the komatsuna quickly so it retains its nutrition. For 2-3 servings. Recipe by FarmersK
Cooking Instructions
- 1
Heat a frying pan with sesame oil, add the komatsuna cut into 4cm lengths. Cook for 1 minute over high heat.
- 2
Combine the "A" ingredients in a pot, and bring to a boil over medium heat. Trim the stems of the enoki mushrooms, cut in half, and add to the pot and boil for 10 seconds.
- 3
Add the dissolved katakuriko, then once the soup thickens, add the beaten egg, and mix with chopsticks.
- 4
Finally add the komatsuna. Pour vinegar in at the end.
- 5
Swirl in ra-yu (red chili pepper sesame oil) to taste.
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