Wednesday, 19 February 2014

Shiitake Mushroom and Egg Soup

Another delicious soup using dashi stock (or dashi stock substitute!). A nice hit of protein from the egg, and the lovely hit of umami from the shiitake and dashi, this is a fantastic low calorie soup, quick to make, and also a nice starter or side dish for a Japanese meal or sushi.

Shiitake Mushroom and Egg Soup

Serves two, 93 calories per serving.

A great fast day soup, which also goes well with sushi, and simple dishes due to its delicate flavour. If you wanted to bulk it out, you could add extra sliced mushrooms, for 16 calories per 100g


  • 400ml dashi stock (or for speed/vegetarians, use a light chicken/vegetable stock with a splash of light soy sauce) [4, if homemade]
  • 5 shiitake mushrooms (fresh, if possible , about 60g) [24]
  • 2 tsp light soy sauce (or tamari for gluten free) [5]
  • 1 tsp sake (or use dry sherry, skip for clean eating, check labelling for GF) [7]
  • 2 small eggs [144]
  • Salt
  • ¼ punnet cress to garnish [1]


Bring the stock to the boil and add the soy and sake. Trim or remove any tough stalks from the mushrooms, and slice thinly, and beat the eggs in a separate bowl with a pinch of salt (you may find it easiest to use a jug with a spout, for the next step.

Add the mushrooms to the stock and simmer for 1-2 minutes, but don’t overcook. Carefully pour the beaten egg, in a thin stream, into the simmering stock in a circular motion, as if you were drawing a spiral in the soup. Simmer for a few more seconds, to make sure the egg is fully cooked. Check for seasoning and add salt if needed. You may need to use a pair of chopsticks to break up the eggs slightly in order to divide it into two servings.  Serve immediately, sprinkled with the cress.

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