Breakfast at Shuko's from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 73) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • soval96 on December 11, 2024

    Have made multiple times now, only when I'm feeling lazy and have nothing in the house. Pretty decent but not very satiating

  • et12 on December 16, 2023

    Like others said, tasty but not amazing. A nice quick lunch. I think I will only use one egg yolk next time and maybe one less tablespoon of soy sauce.

  • louisewint on January 22, 2021

    I liked this as a super quick lunch, made it for myself with a 200g pack of straight to wok udon and halved the sauce so I only used one egg yolk. i quickly made some edamame from the freezer to eat with it. It's not amazing, but quite tasty to me!

  • joneshayley on August 31, 2020

    I didn't enjoy this at all. A confusion of flavours and overall sloppy texture even with the nori. I won't make it again

  • Lepa on October 12, 2019

    I wanted this to taste more like carbonara but it didn't have the same richness. The egg was a bit soupy instead of thick and creamy. I didn't have nori so I put furikake on top. I doubt I'll repeat this recipe.

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