Best 3 Japanese Mushroom Egg Noodle Soup Recipes
Embark on a culinary journey to the heart of Japanese cuisine with our tantalizing Japanese Mushroom Egg Noodle Soup recipe. This delectable soup, known as "Chawanmushi Cha Soba," is a harmonious blend of savory flavors and delicate textures that will warm your soul and delight your taste buds. The umami-rich broth, infused with the earthy notes of mushrooms and the subtle sweetness of carrots, provides a perfect base for the soft, chewy egg noodles. Tender chicken and shrimp add a protein-packed boost, while a sprinkle of green onions and nori seaweed adds a pop of color and freshness. This wholesome soup is not only a feast for the senses but also a nourishing meal that will leave you feeling satisfied and revitalized.
In addition to the classic Chawanmushi Cha Soba recipe, we also present two exciting variations to cater to different preferences and dietary needs. Our Vegetarian Mushroom Egg Noodle Soup offers a plant-based alternative that is equally flavorful and packed with nutritious vegetables. For those who crave a bit of spice, our Spicy Mushroom Egg Noodle Soup, infused with chili oil and Szechuan peppercorns, will add a delightful kick to your taste buds. Whichever recipe you choose, you're in for a culinary treat that will transport you to the vibrant streets of Japan. Ready your chopsticks, gather your ingredients, and let's embark on this delicious adventure together!
SOMEN NOODLES WITH POACHED EGG, BOK CHOY AND MUSHROOMS
The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.
Provided by Sue Li
Categories dinner, easy, for two, quick, weeknight, soups and stews, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a simmer.
- Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
- Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
- Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
- Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 19 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 1458 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM NOODLE SOUP WITH SOFT-BOILED EGGS
This dinner is completely vegetarian, but it gets great meaty flavor from the mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
- Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
- Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
- Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.
Nutrition Facts : Calories 410, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 186 milligrams, Sodium 1090 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Sugar 8 grams, Protein 17 grams
NOODLES
This is my sister's recipe which she cooked at a daycare she worked at years ago...it serves many, and kids love it! It is absolutely delicious.
Provided by Michelle
Categories Main Dish Recipes Pasta Chicken
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 54 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.3 g, Protein 20.4 g, SaturatedFat 3.2 g, Sodium 1054.3 mg, Sugar 2.2 g
Tips:
- Choose the right noodles: Udon or soba noodles are traditional choices for Japanese mushroom egg noodle soup, but you can also use ramen or wheat noodles.
- Use a variety of mushrooms: Shiitake, oyster, and enoki mushrooms are all popular choices, but you can also use other types of mushrooms, such as maitake or shimeji.
- Don't overcrowd the pot: When adding the noodles and vegetables to the pot, make sure not to overcrowd it. This will prevent the noodles from cooking evenly and the vegetables from becoming soggy.
- Season to taste: Japanese mushroom egg noodle soup is typically seasoned with soy sauce, mirin, and sake. You can also add other seasonings, such as ginger, garlic, or sesame oil, to taste.
- Garnish with fresh herbs: When serving, garnish the soup with fresh herbs, such as cilantro, parsley, or green onions.
Conclusion:
Japanese mushroom egg noodle soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its combination of savory broth, tender noodles, and flavorful mushrooms, this soup is sure to please everyone at the table. So next time you're looking for a comforting and satisfying soup, give this recipe a try!
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