|Source||Moto Priestman of Okan Brixton|
Jerusalem Artichoke & Fluffy Egg Miso Soup with Sushi Rice
1. Slice thinly the Jerusalem Artichoke and put it in a pot, cover in water and bring it to a boil
2. Once it reaches boiling point, reduce the heat and add miso
3. 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
4. Remove from each and spoon into a bowl, add fresh spring onion on top. Server with a side of rice.