Mozuku Spicy Sour Soup
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Wrapped in warm steam, gently bring the flavorful mozuku to your lips.
The sticky texture of mozuku blends perfectly with the savory broth enriched with chicken and egg, while the spicy chili oil and chopped green onions add a delightful accent.
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Ingredient：
- Mozuku Seaweed：As much as you like
- Shimeji Mushroom 30g
- Carrot: 1/3
- Egg (M Size) 1
- Chicken breast 1
- Water 300ml
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Chicken soup stock powder: 2 teaspoons
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(A) Soy sauce: 2 teaspoons
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(A) Cooking sake: 2 teaspoons
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(A) Salt: 1/4 teaspoon
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(A) Ground black pepper: a pinch
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Water-dissolved potato starch: 1 tablespoon
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Chili oil: 2 drops
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Chopped green onions
HOW TO：
- Sprinkle 1 tablespoon of sake over the chicken breast, cover, and microwave. Once cooled, shred the chicken. Reserve the juices.
- Remove the stems from the shimeji mushrooms and tear them by hand. Cut the carrot into thin strips.
- Combine water and chicken soup stock powder in the pot. Boil the carrots and shiitake mushrooms over medium heat. Once cooked, add the chicken and reserved juices, and season with ingredients (A).
- Add water-dissolved potato starch while stirring over medium heat. Once thickened, gradually pour in the beaten egg while stirring, and remove from heat once the egg is in shape.
- Add the Mozuku seaweed at the end and stir lightly.
- Serve in bowls, sprinkle with chopped green onions, drizzle with chili oil, and it's ready to enjoy.
POINT：
Be cautious not to overcook the mozuku seaweed, as it may dissolve too much. We recommended you to add it at the end of cooking.
