Japanese Broth - cooking recipe

Ingredients

1200 ml vegetable stock
100 g carrots, in matchsticks
100 g baby sweetcorn, halved
100 g snow peas (mangetout)
100 g spring onions, finely sliced
2 cm cube gingerroot, grated
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon white miso
1/4 cup torn fresh coriander
For the egg noodles
2 eggs
2 tablespoons pumpkin seeds, chopped
2 tablespoons water

Preparation

Pour the stock into a pan and heat until hot but not boiling.
Add the carrot and cook for 2 minutes.
Add the corn, snow peas, onion and ginger and simmer for 10 minutes.
Stir in the sake, miso and soy.
Mix the eggs, water and seeds together and in an omlette pan make two thin flat omlettes. Roll each omlette up into a swiss roll shape and slice to make ribbons.
Serve the soup topped with the egg ribbons and coriander.
This soup can be frozen without the egg for upto one month.