Japanese Vegetable Soup

A bean recipe for every taste:

1. clean the mushrooms, rinse and drain well. Cut them into thin slices.

2. pour the soybean shoots and the bamboo shoots into a sieve and also drain well.

3. cut the bamboo shoots into small strips.

4. select the spinach, rinse and cut into strips.

5. divide the vegetables evenly into 4 ovenproof soup bowls.

6. mix the soup with the eggs and pour over the vegetables.

Cover the cups with aluminum foil, place them in the oven and pour boiling hot water over them.

8. put them into the heated oven (E: 175 °C) and cook for about half an hour.

Remove and bring to the table on the spot.

If you don’t like bamboo shoots, you can also use Chinese cabbage strips.

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