Japanese mushroom soup with egg noodles – a detailed recipe cooking. 
Time: 1 hour. 40 min Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 60 gr (about 2 tbsp.) a mixture of dried mushrooms (e.g. ceps or shiitake)
- 450 gr sliced with very thin plates of fresh mushrooms (e.g. shiitake hats or crimini mushrooms)
- 225 gr. finished udon noodles (or somen, soba (buckwheat), or ramen noodles)
- 30 – 60 gr. winter mushrooms (optional)
- 10 tbsp. water
- 10 pieces of fresh coin-sized ginger
- 5 crushed cloves of garlic
- 1 tbsp. l (15 gr.) Unsalted butter
- Coarse salt and ground black pepper
- 4 eggs of category CO
- 1/4 Art. semi-dry sherry
- 1 tbsp. l soy sauce
- 4 thinly sliced diagonal stalks of green onions (only green parts)
- Gomasio or pepper sanse as seasoning
Recipes with similar ingredients: noodles, honey mushrooms, mushrooms shiitake, champignon mushrooms, crimini mushrooms, ginger root, soy sauce, sherry, eggs, garlic
Recipe preparation:
- In a large soup pan, bring to a boil water with dried mushrooms, ginger and garlic. Reduce the heat so that the liquid is weak boiled, and cook for 30 minutes. Turn off the heat and insist 30 more min
- While the broth is infused: In a large frying pan with non-stick over high heat melt butter, put sliced mushrooms and sauté until they become crispy and rosy, about 10 min. Salt and pepper mushrooms to taste and arrange them in equal portions in 4 soup bowls. put eggs in a small saucepan and pour 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 the bag”, 3-4 minutes. At once rinse the eggs with cold water.
- Strain the broth. Preheat and add sherry, soy sauce and salt to taste. Put the same amount of noodles in each bowl, honey mushrooms (if used) and green onions. Break into each bowl egg (clean them very carefully so that they retain their shape, or empty the shell with a small spoon). Pour into each bowl 2 tbsp. hot broth. Sprinkle homashio soup or pepper sansa (optional) and serve immediately.
