Quick Oriental Mushroom Soup
Serving Size: 1
Preparation Time: 0:06
You could call this soup Lily Pond with Goldfish, but I don't. I call it cheater, because when I must diet and get very hungry, I make this without the egg, and use it to cheat with. Sometimes the cheat gets pretty fancy, adding tofu, fresh bean sprouts, some watercress, poaching a few frozen shrimp, adding a little rice. You know how it goes when you are cheating. So I lied, I do make it with the egg, and break the egg in the soup when it's done. Sometimes I sort of hard poach the egg to get it chewy instead of silky. Depends on how I feel.
It is a quick vegetarian broth, to say the least.
- 1 cup Water—boiling
- 2 each Mushrooms, Shitake
- 1 each scallion—shredded
- 1 each ginger root slice—very thin
- 1 inch konbu seaweed
- Soy sauce, Tamari—to taste
- 1 each egg—optional
Pour boiling water over mushrooms, konbu broken into 2 or three pieces, add a thin slice of ginger. Let steep 5 min. or until tender.
Season with soy sauce.
Bring to boil. Add scallions.
If you care to add an egg; cut the boiling water to a simmer and poach it. Then add scallion.
- Quick Oriental Mushroom Soup (Vegetarian Broth)
- Vegetarian Mushroom Barley Soup
- Plum Pudding (for Christmas)
- Vegetable Stock
- Vegetarian Vegetable
- White Beef Stock
© 1995, Steve K. Holzinger. All rights reserved.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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