Japanese mushroom soup
The Japanese mushroom soup is a favorite element of the every-day Japanese meals calledgohan. It’s especially popular during the autumn, when more than a hundred kinds of mushroom are available in the mountains. The following Japanese mushroom soup is based on a classic recipe with the addition of eggs.
Ingredients
Method
- Soak the dried mushrooms in the warm water for 15 minutes then squeeze the water out, but keep the soaking water.
- Slice the fresh mushrooms.
- Heat the oil a pan, fry the mushroom for 2-3 minutes, then add the sake and soy sauce. When the mushrooms are soft, add the soaking water and dashi.
- Bring to the boil, and stir in the cornstarch mixture.
- Once again, bring to the boil, then gently stir in the egg, making a swirl pattern.
- Turn off the heat. When the eggs rise to the surface, add the vinegar to the soup. Taste, i season with salt, if needed.
- Slice the spring onion diagonally, and scatter these on top of the soup, just before serving.