Japanese Noodle Soup with Egg and Shiitake Mushrooms

Noodle Soup with Egg and Shiitake Mushrooms

Sesame Salmon Bowl

We made another Asian meal: Noodle Soup with Egg and Shiitake Mushrooms, which we loved and Sesame Salmon Bowl which is also excellent. The Noodle Soup was new to us. We have made the Sesame Salmon Bowls previously. We liked both of them. You can find the recipe for the Salmon Bowl on our blog of: June 8, 2022. Click the date to get the recipe. Both of the dishes were excellent. 

Noodle Soup with Egg and Shiitake Mushrooms

Japanese Home Cooking

 

This is a versatile noodle soup that uses fresh or dried soba, somen, or udon noodles.

 

To make the soup, you will prepare four components: a dashi-based seasoned broth, an egg omelet, the noodles, and the garnishes. The seasoned broth and the egg omelet can be made a day in advance. You can substitute Nitamago (Marinated Soft-Boiled Eggs), another protein (such as grilled chicken or shrimp), or vegetables for the omelet, if you prefer. The shoyu tare used to season this soup is made in a larger batch; it can be stored in the pantry for up to six months. Shoyu tare is my all-purpose sauce that I use for seasoning soups and basting grilled meats and grilled rice balls. If you have these ingredients prepped, this noodle soup will be very easy to put together.

 

Makes A4 Servings

 

8       cups Bonito and Kombu Dashi or other dashi of your choice

Scant 1 cup Shoyu Tare

1       tablespoon sake

1       recipe Dashimaki Tamago

1       tablespoon untoasted or toasted sesame oil or grapeseed oil

8       fresh shitake mushrooms, sliced ¼ inch thick or left whole if they are small

1       baby spring onion, sliced ⅛ inch thick

1       pound dried or fresh soba, somen, or udon noodles

 

For The Garnishes

 

4       scallions, white and light green parts thinly sliced crosswise about ⅛ inch thick

2       tablespoons grated ginger

1       tablespoon citrus peel (yuzu, lemon, lime) in1-inch-long julienned strips

Shichimi Togarashi

 

Bring the dashi to a boil in a large saucepan over medium-high heat and add the shoyu tare and sake. Reduce the heat to medium and cook for 3 to 4 minutes. Remove from heat. Taste and adjust the seasonings as needed. You can make the soup 2 to 3 days in advance and keep it in the refrigerator; reheating when you are ready to make the soup.

Cut the omelet, if using, crosswise into ½-inch-thick pieces.

In a medium skillet, heat the oil over medium-high heat. Add the mushrooms and spring onion and cook until softened, about 2 minutes. Set aside.

Bring the dashi to a boil over high heat, then lower the heat to maintain a simmer while you cook the noodles.

Bring a large pot of water to a rolling boil over high heat. Add the noodles. They will take between 2 and 10 minutes to cook, depending on the type of noodles you are using; cook them to your desired tenderness, letting your teeth be your guide. Rinse the noodles vigorously under running water to remove the surface starch, then drain. Divide the noodles into individual soup bels

Arrange the sliced omelet, mushrooms, and onions on top of the noodles in the bowls. Pour the piping hot soup into tike bowls and garnish with scallions, ginger, and citrus slivers. Serve immediately with the shichimi togarashi on the side