シャキシャキした食感が食欲をそそる " 海老と水菜の卵スープ "by アレックスさん

【料理紹介】

Can enjoy a crunchy texture of Potherb and taste shrimp flavor.

【人数】：2人分 【調理時間】：15～30分
【材料】
Peeled shrimp 80g
Shimeji mushrooms 1/2 bags
Mizuna ( Potherb mustard ) 20g
carrot 1/4 stick
egg 1
Water 2.1/2 cups
vegetable stock cube 1 cube
Salt and pepper a little

【作り方】

  1. 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.
  2. 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.
  3. Add Mizuna, pour the beaten egg into soup and bring the boil.
  4. Serve each bowl.

【ワンポイントアドバイス】

水菜はさっと火を通す感じでいい。