Egg Soup with Enoki Mushrooms

Egg Soup with Enoki Mushrooms

This "Egg Soup with Enoki Mushrooms" recipe is an arranged version of my mother's Egg Soup with String Beans.

It has a comforting taste.

Ingredients: 2 servings

Enoki mushrooms
1 pack
(The sauce ingredients)
☆ Water
200 ml
Dashi stock granules made from dried sardines (iriko)
1 g
1/2 tablespoon
☆ Mirin
1 tablespoon
☆ Soy sauce
1 teaspoon and a little more
To taste


1. Discard the bottom part of the enoki mushrooms and separate into small portions. Rinse and drain in a colander. Pat dry well. Break the egg into a bowl and whisk well.
2. Put the ☆ ingredients in a sauce pan and bring to the boil. Add the enoki mushrooms and bring back to the boil over a medium heat.
3. After the enoki mushrooms are cooked through increase the heat to high and spread the egg around starting from the center, cooking until it's softened up a bit.
4. Adjust the taste with salt if necessary. Plate and serve!

Story Behind this Recipe

I arranged my mom's dish "Egg Soup with String Beans," giving it my own twist.