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Fluffy Enoki Mushroom & Egg Soup

Light and comforting Japanese soup featuring tender enoki mushrooms and silky egg ribbons in a savory bonito dashi broth—ready in minutes for a warming, nutritious bowl.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Best Season: Suitable throughout the year
Description

Light and comforting Japanese soup featuring tender enoki mushrooms and silky egg ribbons in a savory bonito dashi broth—ready in minutes for a warming, nutritious bowl.

Ingredients:
  • 100 g enoki mushrooms
  • 2 large eggs
  • 4 cups water
  • 1 teaspoon bonito dashi powder (or 1 tablespoon liquid dashi)
  • 1 teaspoon soy sauce
Instructions
  1. 1
    Bring a pot of water to a boil.
  2. 2
    Break apart the enoki mushrooms by hand and add them to the boiling water.
  3. 3
    Cover and cook on medium heat for 2–3 minutes.
  4. 4
    Crack the eggs into a bowl and beat well.
  5. 5
    Stir in bonito dashi powder (or liquid dashi) and soy sauce into the pot.
  6. 6
    When the soup returns to a gentle boil, slowly pour in the beaten eggs to form fluffy ribbons.
  7. 7
    Let simmer for another minute to set the egg ribbons.
Read it online: https://www.saorikitchen.com/recipe/fluffy-enoki-mushroom-egg-soup/
SAORI Japanese Kitchen