Japanese Breakfast
Summary
Servings:
4
Prep time:
0 minutes
Description
Jerusalem Artichoke & Fluffy Egg Miso Soup with Sushi Rice
Ingredients
- 150g Jerusalem artichokes
- water
- 100g miso paste, white or any other colour
- 2 eggs
- 1 spring onion, sliced for garnish
Instructions
- Slice thinly the Jerusalem artichoke and put it in a pot, cover in water and bring it to a boil
- Once it reaches boiling point, reduce the heat and add miso
- In a separate bowl, whisk the eggs. Bring the pot back to a boil. Just as it reaches the boiling point, pour the eggs into the pot, slowly and in a thin line through the water. Place the lid on for a few seconds with high heat to make the eggs fluffy
- Remove from heat and spoon into a bowl, add fresh spring onion on top. Server with a side of rice.