Japanese Broth

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1200 ml vegetable stock
• 100 g carrots, in matchsticks
• 100 g baby sweetcorn, halved
• 100 g snow peas (mangetout)
• 100 g spring onions, finely sliced
• 2 cm cube gingerroot, grated
• 2 tablespoons sake
• 1 teaspoon soy sauce
• 1 teaspoon miso
• 1/4 cup torn fresh coriander
• 2 eggs
• 2 tablespoons pumpkin seeds, chopped
• 2 tablespoons water

Recipe

• 1 pour the stock into a pan and heat until hot but not boiling.
• 2 add the carrot and cook for 2 minutes.
• 3 add the corn, snow peas, onion and ginger and simmer for 10 minutes.
• 4 stir in the sake, miso and soy.
• 5 mix the eggs, water and seeds together and in an omlette pan make two thin flat omlettes. roll each omlette up into a swiss roll shape and slice to make ribbons.
• 6 serve the soup topped with the egg ribbons and coriander.
• 7 this soup can be frozen without the egg for upto one month.