Instructions

1. Peel then slice the ginger thinly.
2. If the mushrooms are large, cut them in half.
3. Cut the meat into bite-size chunks.
4. In a saucepan heat the chicken stock with the ginger, soy sauce, mirin, sugar and mushrooms.
5. When it reaches boiling point, add the chicken pieces and cook for 5 minutes.
6. Meanwhile, thinly slice the spring onions.
7. Add the wakame and onion pieces to the soup, cook for one minute.
8. Pour into the eggs, stir then cover the soup. Turn off the heat.
9. Rest for 2 minutes under cover, then serve.