Mushroom broth with shiitakes and omelet strips

Name: mushroom broth with shiitakes and omelet strips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cm fresh ginger; 1 toe garlic; 3 salad onions; 2 el (olive oil; 200 g shiitakes; 1 tl shichimi togarashi; 2 mushroom broth tablet; 1 liter tap water; 2 medium sized egg; 25 ml (long life milk; 25 g unsalted butter or margarine

A clear soup full of flavor thanks to the special spices and fresh ginger.

Ingredients

Kitchen Stuff

1 rasp

Directions

Peel and grate the ginger. Slice the garlic. Rub the shiitakes carefully and halve them. Cut the salad onions into thin rings.
Heat the oil in a (soup) pan and fry the shiitakes, garlic, shichimi togarashi and half of the ginger for 5 minutes, stirring over medium heat.
Add the bouillon tablets and the water, bring to the boil and leave on low heat for 10 minutes with the lid on the pan.
Meanwhile, beat the eggs with the milk, the rest of the ginger, pepper and salt. Heat the butter in a frying pan and pour in the egg mixture.
Stir through, put the lid on the pan and let the omelette cook over low heat for 5 min.
Cut the omelette into thin strips and divide the dishes over 4 deep plates. Divide the mushroom broth over it and serve immediately.