Mushroom miso egg drop soup

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.

Cook’s notes

What two favorites? Egg drop soup and miso soup, of course! They are our go-to soup recipes. So easy to make and they’re 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.

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

Prep: 5

Cook: 10

Total: 15

Servings: 4 people

Course: Soup

Cuisine: Japanese

Label: Egg drop soup, Miso soup

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Ingredients

1 teaspoon sesame seed oil
100 grams shimeji mushrooms (about ¼ pound) 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.

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