Soup with mushrooms and leeks
2 servings
30 minutes
Mushroom and leek soup is a light and aromatic dish from Japanese cuisine that combines traditional ingredients with a delicate balance of flavors. The base of the soup is miso paste, giving it a rich umami taste that pairs wonderfully with tender leeks and herbs. Shiitake mushrooms add depth and pleasant texture, while soy sauce harmoniously completes the flavor palette. A unique feature of this soup is the egg stream that transforms into thin silky ribbons, adding softness to the dish. The soup is prepared in just a few minutes while preserving the freshness of all ingredients and is served immediately after cooking. It makes an excellent light lunch or dinner, especially in cooler weather, warming and energizing you. Its history roots back to Japanese traditions of simple yet nutritious soups valued for their pure taste and health benefits.
1
Cut the light part of the leek diagonally, turning the resulting circles into thin strips.
- Leek: 1 piece
2
Slice the mushrooms.
- Shiitake mushrooms: 3 pieces
3
Cut the green onion leaves diagonally into long strips.
- Spring onion: 1 bunch
4
Boil half a liter of water, add miso paste, leek and green onion, mushrooms, soy sauce and boil for 3-4 minutes.
- Miso paste: 50 g
- Leek: 1 piece
- Spring onion: 1 bunch
- Shiitake mushrooms: 3 pieces
- Soy sauce: 1 tablespoon
5
Beat the egg lightly and slowly pour it into the pot, stirring constantly to avoid lumps.
- Chicken egg: 1 piece
6
Serve immediately.
