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Egg and Seaweed Soup

       By: Chef Lek  

Recipe Detail :

Egg and Seaweed Soup - Japanese style soup that can made by easily. Full flavor between egg and seaweed can go together for this kind of soup.

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Egg and Seaweed Soup - Japanese style soup that can made by easily. Full flavor between egg and seaweed can go together for this kind of soup.

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1. 1 egg
2. 50 grams of Wakama seaweed
3. 1 Tsp. of shoyu sauce
4. 20 grams of dried Kutsuo-fish grounded
5. 1 spring onion
6. 500 ml. of water

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1. Slice spring onion and seaweed for a good bite size.
2. Boil Kutsuo-fish for 5 minutes. After that that the fish out and keep the soup.
3. Put the seaweed into the pot and seasoning with sho-yu sauce. Wait until soup boiled and put egg into the pot. Serve with sliced spring onion.
รายการที่1-4 จาก 4
รายการที่1-4 จาก 4

Egg and Seaweed Soup

Egg and Seaweed Soup - Japanese style soup that can made by easily. Full flavor between egg and seaweed can go together for this kind of soup.

Ingredient of Egg and Seaweed Soup

1. 1 egg
2. 50 grams of Wakama seaweed
3. 1 Tsp. of shoyu sauce
4. 20 grams of dried Kutsuo-fish grounded
5. 1 spring onion
6. 500 ml. of water

How to Cook Egg and Seaweed Soup

1. Slice spring onion and seaweed for a good bite size.
2. Boil Kutsuo-fish for 5 minutes. After that that the fish out and keep the soup.
3. Put the seaweed into the pot and seasoning with sho-yu sauce. Wait until soup boiled and put egg into the pot. Serve with sliced spring onion.
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