Egg soup with shiitake mushrooms

4 servings

15 minutes

Egg soup made from shiitake mushrooms is an exquisite dish of Japanese cuisine that combines sophistication and depth of traditional flavors. This soup represents a harmony of the sea aroma of seaweed, delicate notes of bonito tuna, and the rich taste of shiitake softened by the velvety texture of egg swirl. Soy sauce and sake add a subtle spiciness, making the flavor complex and multifaceted. Historically, such soups emerged as part of simple yet nourishing Japanese gastronomy where every detail plays a role in balancing flavors. This dish is perfect as a light dinner or warming lunch, restoring strength and filling the body with warmth. Serving with herbs completes the culinary masterpiece with freshness and aroma, creating true delight for lovers of Japanese cuisine.

Energy value per serving

• Calories: 79.5
• Proteins: 6.6g
• Fats: 4g
• Carbohydrates: 2.8g

Ingredients

• Shiitake mushrooms: 5 pc
• Seaweed: 40 g
• Soy sauce: 1 tbsp
• Bonito tuna: 1 tbsp
• Sake: 1 tbsp
• Green: 1 bunch
• Chicken egg: 2 pc
• Salt: to taste

Cooking steps

1. Soak dried seaweed in cold water and bring to a boil. Add bonito tuna flakes and salt. Cook for 1 minute.

   Required ingredients:

   • Seaweed: 40 g
   • Bonito tuna: 1 tablespoon
   • Salt:  to taste

2. Slice shiitake mushrooms and boil for 1 minute.

   Required ingredients:

   • Shiitake mushrooms: 5 piece

3. Add soy sauce and sake. Cook for 1 minute.

   Required ingredients:

   • Soy sauce: 1 tablespoon
   • Sake: 1 tablespoon

4. Beat the eggs and pour them into the soup in a thin stream to curdle the whites.

   Required ingredients:

   • Chicken egg: 2 pieces

5. Remove the soup from the heat and sprinkle with chopped herbs.

   Required ingredients:

   • Green: 1 bunch