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Low Salt Recipe

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Ingredients (serve 2)

- 100g bean sprouts
- 40g shiitake mushrooms
- 90g spring onion
- 400ml chicken broth (or broth of choice)
- 2 eggs
- 100g Chinese cabbage kimchi
- 1 tbsp potato starch
- 1 tsp soy sauce
- 2 tsp vinegar
- 2 tsp sesame oil
- a pinch of pepper

How to cook

1. Cut shiitake mushrooms into thin strips and spring onions into small pieces. Beat the eggs and set aside.

2. Put chicken broth and shiitake mushrooms in a pot and bring to a boil, then add bean sprouts and green onions. When vegetables are cooked, add potato starch to thicken.

3. Pour in eggs and simmer until thoroughly cooked, then add the Chinese cabbage kimchi, soy sauce, vinegar, sesame oil and pepper.