A menu of 'Absolutely Hangover-Curing Soup' and 'Frozen Spinach and Tuna Ohitashi' that's easy to make even on a hangover morning and will make your body happy. This breakfast recipe uses shimeji mushrooms (containing over 5 times more ornithine than clams), nutrient-rich eggs, and convenient frozen spinach and tuna to deliciously aid hangover recovery.
Ingredients
Main Ingredients (2 servings)
- Egg 1
- Cut Shimeji Mushrooms 100g
- Garlic 10g
- Frozen Spinach 100g
- Canned Tuna 1/2 can
Seasonings
- Kombu Dashi 1 2/3 tsp
- Miso 2 1/2 tbsp
- Soy Sauce 1 tsp
- MSG(Ajinomoto) (MSG) 3 dashes
- Bonito Flakes Powder 1 pinch
- Shichimi (for optional flavor change)
Steps
- Thinly slice 10g garlic.
- Place 100g frozen spinach in a heatproof container and microwave at 600W for 2 minutes without plastic wrap to defrost.
- Lightly squeeze out excess water from the defrosted spinach, then add 1/2 can tuna (drained).
- Add 1 tsp soy sauce, 3 dashes MSG(Ajinomoto) (MSG), and 1 pinch bonito flakes powder, then mix well.
- In a pot, add 550cc water, 1 2/3 tsp kombu dashi, 100g cut shimeji mushrooms, and the thinly sliced 10g garlic, then bring to a medium heat.
- Once boiling, reduce heat and dissolve in 2 1/2 tbsp miso. 【Tip!】 Adding miso thickens the soup, making it easier for the egg to become fluffy.
- Lightly beat 1 egg.
- Turn off the heat, swirl the pot in a large motion to create a vortex, then pour in the beaten egg to make a fluffy egg drop miso soup.
- Serve the soup in a bowl. Serve the 'Absolutely Hangover-Curing Soup' and 'Frozen Spinach and Tuna Ohitashi' alongside rice. 【Tip!】 Adding Shichimi to taste will change the flavor and make it even more delicious.
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