Preparation: 50 min
Cooking: 20 min
Portions: 4

Ingredients
30 g dried morels
200 ml milk
150 ml mushroom or chicken broth
1 tbsp Damari mison or 2 tbsp of japanese soy sauce (shoyu)
1 tbsp mirin
pinch of salt
pinch of cayenne
4 eggs
4 shrimps deveined and shelled
2 paris mushrooms, sliced
30 gr onion cubes
4 small brocoli roses
2 tbsp canola oil

Preparation
Soak the morels in milk 30 min.
Strain and set aside.
Boil 5 cm of water in your steaming pan, and keep warm.
Mix the remaining milk with broth, damari miso, mirin, cayenne and salt.
Beat the eggs well and pass through a strainer or cheese cloth.
Add to the milk mixture with a gentle stir to avoid bubbles.
Put oil in frying pan and gently fry the shrimps.
Add white button mushrooms, onion, brocoli and morels.
Fry for 4 min.
Devide the shrimp mixture over the soup bowls.
Add the egg mixture and cover individualy every bowl with plastic wrap.
Place the bowls in the steaming tray and cover.
Steam for about 20 minutes

Optional:
Garnish with basil and sesame seeds if you like.