Ingredientsfor 4 to 5 people

• Umeboshi (pickled plum)4 pcs
• Kidney beans10
• Eggs (beaten)2
• Onion1/2 pc
• Bouillon 2 cubes
• Carrot 1/3 pc
• Water 2 cups (400 cc)
• Sea salt and pepper

Directions

1. Cut the kidney beans into 3-4cm, and slice onion and carrot
2. Put them in a pan and pour in the water
3. Add bouillon and boil
4. When all the vegetables are cooked, turn down to a low flame
5. Add Umeboshi, sea salt and pepper
6. Add the eggs slowly and turn off the heat