Quick Enoki Mushroom and Egg Soup
5-Minute Simple Enoki Mushroom and Egg Soup, Perfect for a Quick Breakfast
Living in a hot climate, my husband sometimes grumbles if he can’t have soup with his rice. Since we can’t always have chilled soups, I’ve come to prefer quick and simple recipes that are also nutritious. This recipe is not recommended for those who prefer spicy food. ^^ It’s a lifesaver on busy mornings!
Main Ingredients
- 1 bundle Enoki mushrooms (approx. 150g)
- 5-6 stalks Green onions or the white part of Leeks
- 4 Eggs
Seasoning & Broth
- 4 cups Water (800ml)
- 2 Tbsp Tsuyu (Japanese soy sauce for soba)
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp Minced garlic
- 4 cups Water (800ml)
- 2 Tbsp Tsuyu (Japanese soy sauce for soba)
- 1 Tbsp Korean soup soy sauce
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms. Wash them thoroughly under running water. Gently shake off excess water and chop them into bite-sized pieces, about 2-3 cm long. If you’re using green onions or the white part of leeks, finely chop them as well. Chopping them finely, similar to using young greens, will help them blend well into the soup.
Step 2
In a large bowl or pot, combine the chopped enoki mushrooms and green onions. Crack in the 4 eggs. You can lightly whisk the eggs to remove the chalazae (the white stringy bits) for a smoother soup. Mix everything together gently: the enoki mushrooms, green onions, and eggs. Pre-mixing like this prevents the enoki mushrooms from clumping or separating in the soup and ensures they are evenly distributed, creating a delicious texture.
Step 3
The prep work is done! Looking at the pre-mixed ingredients, you’ll see the eggs are evenly dispersed among the enoki mushrooms and green onions. This preparation ensures that when cooked, the savory flavor of the enoki mushrooms and the softness of the eggs will harmonize perfectly for an even more delicious soup.
Step 4
Now, pour 4 cups (800ml) of water into a pot and bring it to a boil. Once the water starts to boil, add 2 tablespoons of Tsuyu to enhance the umami flavor. If Tsuyu is unavailable, you can substitute it with regular soy sauce, but Tsuyu will provide a deeper, cleaner taste. Next, add 1 tablespoon of minced garlic to infuse the broth with flavor. Be careful, as garlic can burn easily, so it’s best to add it once the water is boiling.
Step 5
With the broth boiling and minced garlic added, carefully pour the pre-mixed enoki mushroom, green onion, and egg mixture into the pot. It’s best to pour it slowly from the edges first to prevent the eggs from clumping. Gently pour so the ingredients spread evenly in the pot.
Step 6
After pouring the egg mixture, don’t stir immediately. Let it sit for about 10 seconds to allow the eggs to set slightly. This helps the eggs cook into soft ribbons rather than clumping. Once the soup begins to boil again, gently stir with chopsticks or a ladle, starting from the bottom of the pot, to softly break up the cooked egg. Be careful not to stir too vigorously.
Step 7
Finally, add 1 tablespoon of Korean soup soy sauce to season the soup. Korean soup soy sauce adds a deep flavor to the broth and helps balance the taste that Tsuyu or salt alone might not achieve. Taste the soup and adjust the seasoning by adding a little more soup soy sauce or a pinch of salt if needed, according to your preference. Simmer for another moment, and your delicious Enoki Mushroom and Egg Soup is ready!
Step 8
Voila! This magical Enoki Mushroom and Egg Soup is ready almost as fast as instant ramen. Despite being cooked in just 5 minutes, it offers a wonderful balance of textures and flavors: the chewy enoki mushrooms, the tender eggs, and the refreshing broth. This soup is nutritious and satisfying, making it perfect for breakfast, a simple lunch, or a side dish for dinner. Be sure to give this recipe a try!
