Calories: 53kcal　Protein:4.6g　Fat: 3.1g　Carbohydrates: 1.6g
■Ingredients per serving (g)

• chicken eggs …… 30
• komatsuna (cruciferous vegetable) …… 10
• dried shiitake mushrooms……1
• sake……1
• soy sauce …… 1.2
• salt……0.5

　soup stock …… 150
• dried bonito shavings……1.5
• kelp …… 0.75
• water …… 150

■Directions

1. Make soup stock with dried bonito shavings and kelp.
2. Soak the dried shiitake mushrooms in enough water to cover, squeeze lightly to remove excess water, and slice thinly.
3. Cut komatsuna (cruciferous vegetable) in 2-3cm length.
4. Add the shiitake mushrooms, water, and the shiitake mushrooms that were soaked in the pan together with the soup stock, and cook over heat.
5. After it boils once, add the komatsuna (cruciferous vegetable) and seasonings and adjust taste.
6. Use a ladle to add the beaten eggs and turn heat off when the eggs are cooked.

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