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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 dried shiitake mushrooms
  • 100 ml warm water
  • 1 tsp vegetable oil
  • 50 g shiitake mushrooms
  • 50 g 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

Method
 

  1. Soak the dried mushrooms in the warm water for 15 minutes then squeeze the water out, but keep the soaking water.
  2. Slice the fresh mushrooms.
  3. 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.
  4. Bring to the boil, and stir in the cornstarch mixture.
  5. Once again, bring to the boil, then gently stir in the egg, making a swirl pattern.
  6. Turn off the heat. When the eggs rise to the surface, add the vinegar to the soup. Taste, i season with salt, if needed.
  7. Slice the spring onion diagonally, and scatter these on top of the soup, just before serving.