Japanese Soup – Osuimono

Soak the seaweed in cold water for at least 2 hours, squeeze lightly and cut off. 2.

Grate the mushrooms and cut them into fine slices, peel the carrot and cut into sticks.

Peel the onion and cut it into half rings, clean the leek, cut it in half and cut it first into 3 cm long pieces, then into strips.

4. mix the fish soup powder into 1, 1 liter of boiling water, add soy sauce and salt. Simmer the vegetables in the soup for about 2 min until just cooked.

5. mix the eggs and pour them leisurely into the soup in a thin stream (from about 40 cm). Steep for 1 minute and bring the soup to the table.

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