[Farmhouse Recipe] Komatsuna Hot and Sour Soup

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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

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Ingredients

2 servings
  1. 200 gramsKomatsuna
  2. 100 gramsEnoki mushrooms
  3. 1Egg
  4. 1/2 tbspSesame oil
  5. 1/2 tbspVinegar
  6. 1 tbspKatakuriko
  7. "A" ingredients:
  8. 500 mlChinese soup (500ml water + 1 tablespoon of weipa)
  9. 1 tbspSoy sauce
  10. 1 dashSalt and pepper

Cooking Instructions

  1. 1

    Heat a frying pan with sesame oil, add the komatsuna cut into 4cm lengths. Cook for 1 minute over high heat.

  2. 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. 3

    Add the dissolved katakuriko, then once the soup thickens, add the beaten egg, and mix with chopsticks.

  4. 4

    Finally add the komatsuna. Pour vinegar in at the end.

  5. 5

    Swirl in ra-yu (red chili pepper sesame oil) to taste.

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