Water and Flour mixture, as needed (1:1 mixture of water and flour)
Broth:
350ml (11.8fl oz) Water
50ml (1.7fl oz) Kikkoman umami-rich fragrant white dashi
1 tsp Yuzu pepper
Directions
Thaw the frozen crab sticks, frozen scallop and frozen udon according to the package instructions.
Cut the young corn in half lengthwise and trim the stems from the shiitake mushroom and slice them into 5mm (0.2in) widths.
Once thawed, cut the crab stick in half and loosen and cut the scallops by cutting their thickness in half
In a pot, combine the broth ingredients and bring it to a boil over medium heat and let it simmer for a brief moment. Add crab sticks, scallops, udon noodles, shiitake mushrooms, and baby corn. Simmer over low heat for 3-4 minutes
Add milk and bring it to a brief boil. Gradually add the water and flour mixture to thicken the soup.
Pour in the beaten egg while stirring, then serve in a bowl.
Garnish with salmon roe and add bite-sized trefoil as a finishing touch.
