Craving a warm, comforting bowl of soup that's both delicious and surprisingly easy to make? Look no further than this comforting shiitake mushroom egg soup recipe! Packed with umami flavor from earthy shiitake mushrooms and the richness of eggs, this simple soup is perfect for a cozy night in or a light yet satisfying lunch. The delicate broth is infused with a subtle sweetness that balances the savory mushrooms beautifully, creating a harmonious flavor profile that's sure to become a new favorite. It's also incredibly versatile – easily adaptable to your preferred spice level and dietary needs.
This recipe boasts minimal ingredients and requires less than 30 minutes of your time, making it ideal for busy weeknights. Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity and deliciousness. Ready to experience the comforting magic of this flavorful soup? Let's dive into the step-by-step instructions!
Tools Needed
- Microwave
- Pot
Ingredients
- Shiitake mushrooms: 3
- Green onions: 40g
- Anchovies for broth: 30g
- Anchovy broth: 4-5 cups
- Kelp: 5g
- Water: 1.2l
- Mirin: 1 spoon
- Soy sauce: 1 spoon
- Anchovy sauce: 1 spoon
- Eggs: 2
- Sesame oil: 1/2 spoon
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Broth and Mushrooms
- Clean shiitake mushrooms with a damp kitchen towel, remove hard bottom parts, and slice.
- Remove the intestines from anchovies, microwave for 40 seconds to evaporate moisture.
- Boil 1.2l of water with 5g of kelp and the anchovies (return the crispy anchovies to the packaging before boiling). Once boiling, reduce heat to medium and remove kelp after 7 minutes.
- Reduce heat to medium-low, simmer for 10 minutes. Add shiitake mushrooms and boil for 2 minutes.
Step 2. Season and Add Eggs
- Season with mirin, soy sauce, and anchovy sauce. Simmer for 2 more minutes.
- In a bowl, whisk eggs thoroughly. Gently pour the egg mixture into the soup in a large circular motion from a height to prevent clumping. Stir lightly after they set.
Step 3. Finish and Garnish
- Add green onions, simmer briefly, then turn off the heat. Finish with sesame oil.
- Add starch water to thicken the soup for a Chinese-style consistency.
- Garnish with green onion leaves and pepper (optional, not for children).
Step 4. Prepare Ingredients
- Prepare 40g of green onions.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- For a cleaner broth, use the crisped anchovies after microwaving.
- Pouring the eggs from a height in a circular motion helps prevent them from clumping.
Nutrition
- N/A
FAQs
1. Can I use other types of mushrooms instead of shiitake?
Yes! Cremini, button, or oyster mushrooms would all work well as substitutes. The flavor will be slightly different, but still delicious.
2. How can I make this soup vegetarian/vegan?
To make it vegetarian, simply use vegetable broth instead of chicken broth. For a vegan version, use vegetable broth and replace the eggs with a tablespoon of cornstarch mixed with cold water to thicken the soup. You can also add a splash of soy sauce or tamari for extra umami.
3. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This simple yet flavorful shiitake mushroom egg soup is the perfect comfort food for any occasion. Its ease of preparation and delicious taste make it a recipe you'll return to time and time again. Enjoy the warmth and satisfaction of this quick and easy meal!