Peel and cut carrot in the shape of half-moon. Cut shimeji mushroom stem, tear into bite sized pieces. Wash Mizuna (Potoherb mustard) with running water, cut them into bite size.
Put 2 cups of water and 1 veggie stock cube into a pan on medium heat. Place carrot and shimeji mushroom in the pan and boil until they become tender.
Add Mizuna, pour the beaten egg into soup and bring the boil.
Serve each bowl.
水菜はさっと火を通す感じでいい。
記事のURL:https://hiroshino-bangohan1972.blogspot.com/2015/09/blog-post_20.html