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Ingredients

• 125 gm Mange-tout
• 850 ml Dashi
• 1/2 tsp Soya sauce
• Salt
• 2 Eggs

Wash the mange-tout peas and pat dry. Slice diagonally into very thin slices. Parboil in slightly salted water for 1 minute. Remove and plunge into cold water. Drain and pat dry.

Bring the dashi to a boil, turn heat to low and add the soy sauce and a pinch of salt. Add the mange-tout to the simmering dashi. Beat the eggs lightly and pour into the pan in a thin stream. Remove from the heat and serve.