Tofu Miso With Omelet - cooking recipe

Ingredients

4 None eggs
4 None green onions, thinly sliced
2 tsp sesame oil
7 oz button mushrooms, thinly sliced
3 pkg (1 oz each) instant miso soup
10 oz firm tofu, drained and cut into 3/4-inch cubes
1 bunch baby choy sum, coarsely chopped

Preparation

Whisk eggs and 1/2 the onion in a medium bowl. Heat 1 tsp of the oil in a large skillet on high heat. Add egg and tilt to cover bottom. Cook for 1 min or until set underneath. Turn; cook for 1 min. Transfer to a chopping board. Slice thinly.
Heat remaining 1 tsp oil in a large saucepan on medium heat. Add mushrooms, cook and stir for 2 mins or until tender. Add miso and 4 cups water. Bring to a boil. Reduce heat to low.
Add tofu, choy sum and remaining onion; simmer, uncovered, for 1 min or until heated through. Serve soup in bowls topped with omelet.