Wakame, Egg & Harusame Soup

Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.

Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.

Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.

Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.