Miso Soup with Egg Drop

1. clean and coarsely chop the celery and carrots. 2, 51 Boil salted water with the vegetables and chicken in a saucepan. Roast the onion on the cut surface in a frying pan without fat until light brown and add to the chicken form. Stew for 2 hours uncovered at low temperature, skimming off any rising turbidity a couple of times. Remove the chicken.

Pour chicken stock through a very fine sieve into another saucepan, cool and set aside to chill overnight. A day later, degrease the stock and boil to 1, 21, 2. For the egg custard, grease a small gratin dish (300 ml capacity, 3 cm high rim) with the sesame oil. Mix the eggs with salt, soy sauce, whipping cream and pepper with a hand blender and pour into the gratin dish. Cook in a hot water bath at 140 °C (gas 1, convection oven not recommended) for 40 minutes. Remove the cooked egg mixture from the bain-marie and cool.

Roast the sesame seeds in a frying pan without fat until light brown, then cool and crush coarsely in a mortar. Soak the wakame seaweed in lukewarm water. Clean the shiitake mushrooms, chop the stems and slightly cut the caps. Clean the spring onions, chop the white and light green parts. Cut the enoki mushrooms from the bottom. 4.

Cut the egg white into pieces and drain the wakame seaweed well. Divide the egg and seaweed evenly into 8 soup bowls. Heat the chicken stock and season with soy sauce.The S

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