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