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Eggs Mushrooms Lunch / Dinner Soups

Mushroom miso egg drop soup

Published: 12.21.2021 » Last updated: 09.25.2022

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.

Mushroom miso egg drop soup

What two favorites? Egg drop soup and miso soup, of course! They are our go-to soup recipes. So easy to make and their comfort food for my family.

So long as we have eggs and broth, we can make egg drop soup. Miso paste and dashi are the only two things required for miso soup. And those four ingredients — eggs, broth, miso paste and dashi — we’re rarely out of.

But making a soup that’s both egg drop and miso? It’s quite a story. I wasn’t going to post a recipe for this soup. It was hurriedly made — just an afterthought, really, because beef curry bread 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

Connie Veneracion
If 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.
Mushroom miso egg drop soup
Print Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Soup
Cuisine Japanese
Servings 4 people

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.
Print Pin Recipe
Keyword Miso Soup

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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