Egg Drop Noodle Soup with Shiitake Mushrooms Recipe

Ingredients

• 1 bundle dried noodles of choice (wheat, ramen, or rice noodles)
• 2.3 oz fresh shiitake mushroom caps (1.5 large caps, thick)
• 2 cups chicken stock (Pacific Foods or Kettle & Fire work well)
• 0.5 cup water
• 0.5 tbsp light soy sauce (or to taste)
• 1/4 tsp coarse sea salt (or to taste)
• 1/4 tsp fish sauce or shiitake seasoning, Asian-style chicken bouillon, or dashi seasoning
• 2 large eggs
• 1-2 scallions, thinly sliced
• Drizzle toasted sesame oil
• A few rounds ground black pepper

Instructions

1. 1

   Prepare Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions until just al dente. Drain the noodles but do not rinse them. Transfer to a large serving bowl and, if desired, toss with a small drizzle of oil to prevent clumping. Keep warm in an unheated oven while preparing the soup.

2. 2

   Slice Shiitake Mushrooms: Slice the fresh shiitake mushroom caps into bite-sized pieces to ensure quick, even cooking and enhance their texture in the soup.

3. 3

   Make Soup Broth: In a medium saucepan, combine the chicken stock, water, and sliced shiitake mushrooms. Season with light soy sauce, coarse sea salt, and fish sauce (or your chosen seasoning). Bring the mixture to a boil over medium-high heat and cook for about 5–6 minutes until the mushrooms are tender and the broth is flavorful.

4. 4

   Prepare Eggs: Crack the eggs into a small bowl. Place a fine sieve over a large measuring cup with a pouring spout. Pour the eggs into the sieve and use a wooden spoon to gently press the eggs through in a circular motion, creating a finer, silkier texture compared to whisking them.

5. 5

   Create Egg Flowers: Once the broth reaches a rolling boil, turn off the heat. Slowly and evenly stream the strained eggs into the hot broth from slightly above the pot in a circular motion without stirring. Let the eggs sit undisturbed for a few seconds, allowing delicate ribbons or ‘egg flowers’ to form.

6. 6

   Garnish the soup with thinly sliced scallions, a drizzle of toasted sesame oil, and a few rounds of freshly ground black pepper to add aroma and flavor.

7. 7

   Serve: Ladle the hot soup over the prepared noodles. Add extra scallion garnish, toasted sesame oil, and black pepper as desired. Serve immediately for a warming, satisfying meal.