Japanese mushroom soup with egg noodles

soups 564 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Japanese mushroom soup with egg noodles
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 40 min
  • Calories: -
  • Difficulty: Easy
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Japanese mushroom soup with egg noodles

Ingredients

Directions

  1. In a large soup pot, bring the water with dried mushrooms, ginger, and garlic to a boil. Reduce heat to simmer and simmer for 30 minutes. Turn off the heat and leave for another 30 minutes. While the broth is stewing: Melt the butter in a large non-stick skillet over high heat, add the sliced ​​mushrooms and fry until crispy and golden brown, about 10 minutes. Season with salt and pepper to taste, and divide into 4 soup bowls in equal portions.
  2. Place eggs in a small saucepan and cover them with cold water. Bring to a boil, turn off the heat, cover the pan with a lid and cook until they are cooked "in a bag", 3-4 minutes. Rinse eggs immediately with cold water. Strain the broth. Heat and add sherry, soy sauce and salt to taste. Place equal amounts of noodles, honey mushrooms (if using), and green onions in each bowl.
  3. Break an egg into each bowl (peel them very carefully to keep them in shape, or scoop them off with a small spoon). Pour 2 tablespoons into each bowl. hot broth. Sprinkle with gomasio soup or sansse pepper (optional) and serve immediately.

Japanese mushroom soup with egg noodles



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 40 min
  • Calories: -
  • Difficulty: Easy

Japanese mushroom soup with egg noodles

Ingredients

Directions

  1. In a large soup pot, bring the water with dried mushrooms, ginger, and garlic to a boil. Reduce heat to simmer and simmer for 30 minutes. Turn off the heat and leave for another 30 minutes. While the broth is stewing: Melt the butter in a large non-stick skillet over high heat, add the sliced ​​mushrooms and fry until crispy and golden brown, about 10 minutes. Season with salt and pepper to taste, and divide into 4 soup bowls in equal portions.
  2. Place eggs in a small saucepan and cover them with cold water. Bring to a boil, turn off the heat, cover the pan with a lid and cook until they are cooked "in a bag", 3-4 minutes. Rinse eggs immediately with cold water. Strain the broth. Heat and add sherry, soy sauce and salt to taste. Place equal amounts of noodles, honey mushrooms (if using), and green onions in each bowl.
  3. Break an egg into each bowl (peel them very carefully to keep them in shape, or scoop them off with a small spoon). Pour 2 tablespoons into each bowl. hot broth. Sprinkle with gomasio soup or sansse pepper (optional) and serve immediately.

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