JAPANESE MUSHROOM EGG NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes.
- While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.
- Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside.
- Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.
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Nurzzaman Hossain
[email protected]This soup is a great way to use up leftover vegetables. I added some chopped carrots and celery and it turned out great.
sheikh hamza tariq
[email protected]I'm a big fan of Japanese food and this soup did not disappoint. The broth was rich and flavorful, and the mushrooms, eggs, and noodles were cooked perfectly.
Marnica Behanan
[email protected]This soup is the perfect comfort food. It's easy to make and always hits the spot.
H. M. Rasel
[email protected]I love this soup! It's so flavorful and comforting. I always add a little bit of Sriracha to give it a bit of a kick.
Shehan Madusha
[email protected]This soup was very easy to make and turned out great! I used gluten-free noodles and it was still delicious.
Moha Ali
[email protected]The soup was a bit too salty for me. I would use less soy sauce next time.
Esrom Anine
[email protected]This recipe was a bit bland for my taste. I would add more soy sauce or miso paste next time.
j_ 01sa
[email protected]This soup was a hit with my family! Everyone loved the combination of flavors and textures. I will definitely be making this again.
alinawaz Jiskani
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The broth was very flavorful, and the mushrooms were cooked perfectly. The eggs and noodles added a nice touch as well.
Clare
[email protected]This recipe was easy to follow and resulted in a tasty and comforting soup. I used a variety of mushrooms, including shiitake, oyster, and enoki, and they all worked well together. The eggs added a nice richness to the broth, and the noodles were coo
Susan Dhakal
[email protected]This soup was absolutely delicious! The broth was rich and flavorful, and the combination of mushrooms, eggs, and noodles was perfect. I especially loved the addition of the green onions and sesame seeds, which added a nice pop of color and flavor.