|Korean-style egg & wakame soup|
Every ingredient in the soup is a staple of the Japanese kitchen so I never need to shop specially to make it, but outside of Japan, you may need to get hold of cut wakame seaweed (which is also excellent in salads like this one), toasted sesame oil and torigara soup chicken stock granules.
Kankoku-fu kakitama-jiru: Korean-style egg & wakame soup
1/2 a negi (Japanese leek), sliced into thin rounds
2 tsp toasted sesame oil
2 cups (400 ml) water
2 tsp torigara (chicken bone) soup granules
1 tsp Japanese soy sauce
2/3 tsp salt
2 eggs, lightly beaten
3 g cut wakame seaweed
2 tsp ground sesame seeds
1 In a small pot, heat the sesame oil over a medium heat. Add the negi and cook briefly until wilted. Add the water and torigara soup granules and bring to the boil.
2 Add the soy sauce and salt and stir, then pour in the beaten egg in a circular motion. Once the egg becomes fluffy and cooked, add the dry wakame and cook for a few moments. When the wakame has reconstituted, ladle the soup into bowls and sprinkle with the ground sesame.