• Serves: 2


  1. Make the Shoyu dip first by simply mixing the soya sauce, water and rice vinegar together. Place in a serving dish and set aside until required.
  2. Blanch the asparagus and broccoli in a sauce pan with a small amount boiling water until al dente. Drain and drizzle with a tsp of olive oil. Season well
  3. Sauté the mushrooms in a little oil. Season and set aside.
  4. Whisk the eggs with salt and pepper to taste.