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Japanese Noodles with Mushroom and Egg
1 cup button or brown mushrooms, chopped
¼ tsp. fresh ginger, chopped
1 egg yolk
1 teaspoon low sodium soy sauce
½ cup cooked udon noodles
½ cup low sodium chicken stock
¾ cup water
1 scallion, chopped
1 tsp. olive oil
In a pan sauté mushrooms in olive oil until soft. Add ginger, soy sauce, chicken and water. Bring to low boil. Beat egg and slowly add to broth mix, stirring constantly. Add noodles and scallion. Simmer for 2 minutes.
Separate liquid and place food into a processor and blend adding liquid little by little until the preferred consistency is met.
