Name: Japanese mushroom soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 dried shiitake mushrooms; 100 ml warm water; 1 tsp vegetable oil; 50g shiitake mushrooms; 50g chanterelle (or shimeji) mushrooms; 2 Tbsp Sake; 2 Tbsp light soy sauce; 1 liter of Dashi; 2 tsp cornstarch mixed with 2 Tbsp water; 1 egg, slightly beaten; 1 tsp rice vinegar; 2 spring onions

Japanese mushroom soup

15 Nov 2015

by Dinna

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Background

The Japanese mushroom soup is a favorite element of the every-day Japanese meals called gohan. 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

4 dried shiitake mushrooms
100 ml warm water
1 tsp vegetable oil
50g shiitake mushrooms
50g chanterelle (or shimeji) mushrooms
2 Tbsp Sake
2 Tbsp light soy sauce
1 liter of Dashi
2 tsp cornstarch mixed with 2 Tbsp water
1 egg, slightly beaten
1 tsp rice vinegar
2 spring onions

Instructions

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.

https://cooktogether.com/?recipe=japanese-mushroom-soup

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