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Mushroom miso egg drop soup
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.
Course
Soup
Cuisine
Japanese
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
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.