Clear soup with egg and shiitake mushrooms

The egg in this soup separates into strands and provides a soft, delicate contrast to the earthy flavor of the shiitake mushrooms.

SERVES 4 | PREPARATION TIME 25 minutes

INGREDIENTS

1 quantity dashi stock | 2 eggs, beaten | 4 fresh shiitake mushrooms, stems removed | 1 tbsp light soy sauce | 1 tbsp sake | salt | fresh cilantro, to garnish

METHOD

1 Heat the dashi stock in a small saucepan until it reaches boiling point, then remove from the heat.

2 Add the beaten egg, pouring it through a wire sieve to create strands. Use a whisk to make gentle, circular waves in the pan to separate the strands. Don’t whisk the soup.

3 Add the mushroom caps and season with the soy sauce, sake, and salt to taste. Bring back to a boil over low heat, then immediately remove from the heat.

4 Ladle the soup into serving bowls, garnish with a sprig of cilantro, and serve.