Ume Soup with Vegetables

   
Umeboshi
Sea Salt

 

Ingredientsfor 4 to 5 people

Directions

  1. Cut the kidney beans into 3-4cm, and slice onion and carrot
  2. Put them in a pan and pour in the water
  3. Add bouillon and boil
  4. When all the vegetables are cooked, turn down to a low flame
  5. Add Umeboshi, sea salt and pepper
  6. Add the eggs slowly and turn off the heat

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