A recipe that combines two favorites. Scallions and white shimeji mushrooms are sauteed in sesame seed oil, dashi and miso paste are added then beaten eggs are drizzled and stirred in.
I wasn’t going to post a recipe for this soup. It was hurriedly made — just an afterthought, really, because beef curry bread (the recipe for that later) for dinner would have been such a dry meal.
So, I figured I might as well make soup. There wasn’t much in the fridge. About a hundred grams of mushrooms, a bunch or scallions and a tub of miso paste. Elsewhere in the kitchen were a lone packet of dashi granules and a couple of eggs. I decided I had enough to make a good soup.
Mushroom Miso Egg Drop Soup
Recipe byIf shimeji isn't available (or if you're not into it), shiitake will work too. Just slice the caps thinly and saute in sesame seed oil along with the scallions.
Ingredients
- 1 teaspoon sesame seed oil
- 100 grams shimeji mushrooms root ends cut off and discarded
- 15 stalks scallions sliced thinly, white and green portions separated
- 1 tablespoon dashi granules
- 1 heaping tablespoon miso paste
- 2 eggs beaten
Instructions
- Heat the sesame seed oil in a pot.
- Saute the white portion of the scallions and shimeji for a few minutes.
- Dissolve the dashi in three cups of water, pour into the pot and bring to a simmer.
- Thin out the miso paste with a quarter cup of hot water and pour into the pot.
- Pour in the beaten eggs in a thin stream and stir.
- Off the heat, sprinkle in the green portion of the scallions.
- Serve the mushrooms miso egg drop soup immediately.
