- 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.
- 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
- Sauté the mushrooms in a little oil. Season and set aside.
- Whisk the eggs with salt and pepper to taste.
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