Egg Soup with Enoki Mushrooms

• 1 Egg
• 1 pack Enoki mushrooms
• 1 . (The sauce ingredients)
• 200 ml Water
• 1 grams Dashi stock granules made from dried sardines (iriko)
• 1/2 tbsp Sake
• 1 tbsp Mirin
• 1 tsp and 1 dash more Soy sauce
• 1 Salt

1. Discard the bottom part of the enoki mushrooms and separate into small portions.
2. Rinse and drain in a colander.
3. Pat dry well.
4. Break the egg into a bowl and whisk well.
5. Put the ingredients in a sauce pan and bring to the boil.
6. Add the enoki mushrooms and bring back to the boil over a medium heat.
7. After the enoki mushrooms are cooked through increase the heat to high and spread the egg around starting from the center, cooking until it's softened up a bit.
8. Adjust the taste with salt if necessary.
9. Plate and serve!

egg, pack enoki mushrooms, water, sardines, sake, mirin, soy sauce, salt

Taken from cookpad.com/us/recipes/170153-egg-soup-with-enoki-mushrooms (may not work)