Japanese Breakfast

|Jerusalem Artichoke & Fluffy Egg Miso Soup with Sushi Rice|spring onion|150g Jerusalem artichokeswater100g miso paste white or any other colour2 eggs1 spring onion sliced for garnish|Slice thinly the Jerusalem artichoke and put it in a pot cover in water and bring it to a boilOnce it reaches boiling point reduce the heat and add misoIn a separate bowl whisk the eggs. Bring the pot back to a boil. Just as it reaches the boiling point pour the eggs into the pot slowly and in a thin line through the water. Place the lid on for a few seconds with high heat to make the eggs fluffyRemove from heat and spoon into a bowl add fresh spring onion on top. Server with a side of rice.|0.00 minutes|4|