- 3 eggs
- 2 cups mushrooms, sliced
- 1 tbsp garlic flower, chopped
- sea salt & pepper, to taste
- In a hot non-stick pan, add mushrooms and let them sear.
- Add water, chicken stock and miso paste.
- Mix well to eliminate any lumps.
- As soon as the soup starts to reach a boil, add the dried seaweed and tofu.
- Let it cook for a few minutes.
- Finally, add the green onions.
- Ready to serve!