Bean Jelly Noodle Soup

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
dried bean jelly noodles raw shiitake mushrooms ham egg green onion	5g 5g 2g 15g 1g	20g 20g 8g (1/2 slice) 60g (1) 4g (1/2)	water Chinese soup mix sake salt A dash of pepper soy sauce potato starch water	150cc 1g 2g 0.25g - 1.5g 0.6g	600cc (3 cups) Slightly less than 2 teaspoons Slightly more than 1/2 tablespoon 1/5 teaspoon - 1 teaspoon Slightly less than 1 teaspoon 2 teaspoons

1	Place dried bean jelly noodles in a bowl and cover with boiling water to steep.
2	Cut the shiitake mushrooms and ham into thin strips.
3	Combine the water and Chinese soup mix in a pot and bring to a boil. Add the shiitake mushrooms and ham.
4	Add bean jelly noodles, seasonings and the water and starch mixture. Then slowly, in a thin flow, pour in a beaten egg. Take the pot off the stove when the egg is half-done.