Mushroom and Soft-Boiled Egg Noodle Soup

Ingredients

• 200 g Assorted mushrooms (shiitake, enoki, button mushrooms) (Cleaned, stems removed, sliced thin)
• 2 pcs Large eggs (Soft‑boiled (5 min 30 s) then peeled)
• 200 g Udon noodles (Thick Japanese noodles, cooked al dente)
• 1 c. à café Miso (paste) (Red or white miso paste)
• 1 c. à café Sesame oil (Plus 1 tbsp for final drizzle)
• 1 c. à café Rice vinegar (Adds a slight acidity)
• 1 c. à soupe Spicy oil (Optional, adjust to taste)
• 1 c. à café Sesame seeds (black and white) (For garnish)
• 1 c. à café Dashi powder (or vegetable broth cube) (Dissolve in 1 L hot water)
• 1 c. à soupe Vegetable oil (For sautéing the mushrooms)
• to taste Salt and pepper

Instructions

1. Soft‑boiled eggs

   Bring 1 L of water to a boil, lower the eggs in and cook for 5 min 30 s. Transfer immediately to a bowl of ice water to stop cooking, let cool for 2 min then peel.

   Time: PT6M

   Temperature: 100°C

2. Preparing the mushrooms

   Wipe the mushrooms, remove the stem base, slice the shiitake and button mushrooms thinly. Cut the enoki in half, then lightly score the stems to flatten them.

   Time: PT4M

3. Sautéing the mushrooms

   Heat the pan with 1 tbsp vegetable oil over medium‑high heat (≈180°C). Add the enoki with the root side down, cook 1 min to caramelize. Then add the shiitake and button mushrooms, cook 2‑3 min, stirring until they are lightly golden but still firm.

   Time: PT4M

   Temperature: 180°C

4. Preparing the broth

   In the same pan, pour 1 L water, add the dashi powder (or cube), the miso paste, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbsp spicy oil and a pinch of salt. Stir until fully dissolved and bring to a boil for 2 min.

   Time: PT3M

   Temperature: 100°C

5. Cooking the udon noodles

   Bring another pot of water to a boil, add the udon noodles and cook according to package directions (about 3 min). Drain and set aside.

   Time: PT4M

   Temperature: 100°C

6. Plating

   Divide the noodles between two bowls, pour the hot broth over, arrange the sautéed mushrooms on one side, the enoki along the wall, place the peeled soft‑boiled egg in the centre. Garnish with black and white sesame seeds, add a drizzle of spicy oil and, if desired, a few drops of sesame oil.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Assorted mushrooms (shiitake, enoki, button mushrooms): Button mushrooms, Oyster mushrooms
• Instead of Large eggs: Quail eggs
• Instead of Udon noodles: Ramen noodles, Thick spaghetti
• Instead of Miso (paste): Fermented soy paste, Soy sauce (less intense)
• Instead of Sesame oil: Peanut oil, Walnut oil
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Spicy oil: Sriracha sauce, Chili oil
• Instead of Sesame seeds (black and white): Sunflower seeds
• Instead of Dashi powder (or vegetable broth cube): Vegetable broth cube
• Instead of Vegetable oil: Sunflower oil, Peanut oil

Equipment Needed

• Pot for eggs
• Ice water bowl
• Cutting board
• Chef's knife
• Large skillet
• Tablespoon
• Teaspoon
• Wooden spatula or silicone spoon
• Pot for noodles
• Colander or skimmer
• Serving bowl (2)
• Chopsticks or tablespoon (optional)
• Timer

Critical Steps — Do Not Skip

• Soft‑boiled eggs
• Preparing the broth

Chef Tips from the Video

• Use fresh seasonal mushrooms for deeper flavor
• A drizzle of sesame oil just before serving enhances the aromas
• For authentic taste, add a small spoonful of chili paste (rayu) if you like heat.

Troubleshooting

Storage

Refrigerator: The broth can be kept for 2 days in the refrigerator, cooked noodles for 1 day.

Freezer: Freezing cooked noodles is not recommended.

Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cook the noodles and store in an airtight container
• Pre‑prepare the broth and reheat just before serving
• Peel the eggs in advance and keep them in ice water