Craving a soup that’s both comforting and surprisingly clever? Look no further! This Savory Mushroom Soup features the most incredible ‘noodles’ made entirely from eggs. These delicate, protein-packed ribbons hold up beautifully in the rich, umami-filled broth, creating a gluten-free meal that’s satisfying and utterly delicious. It’s a simple trick that transforms a classic soup into something truly special. Let’s get simmering!
Ingredients
• MAKES: 4 servingsTIME: About 45 minutes
• For the Egg “Noodles”
• 4 large eggs
• Pinch of salt
• For the Mushroom Soup
• 2 tablespoons / 30 ml neutral oil, like grapeseed or corn
• 8 ounces / 225 g shiitake mushrooms, thinly sliced, stems discarded
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 3 cloves garlic, minced
• 4 scallions, thinly sliced on the diagonal
• 1 tablespoon sesame seeds
• 2 tablespoons / 30 ml soy sauce
• 2 teaspoons / 10 ml dark sesame oil
• 6 cups / 1.4 L vegetable stock or water
• 4 ounces / 115 g firm tofu, cut into small cubes (optional)
• 1/2 cup fresh cilantro, chopped (optional)
Instructions
1. First, make the egg “noodles”. In a small bowl, whisk the eggs with a pinch of salt until smooth. Lightly oil a large non-stick skillet over medium-low heat. Pour in just enough egg to form a thin layer, swirling the pan to create a crepe. Cook for 1-2 minutes until the top is set, then carefully flip and cook for another 30 seconds. Slide the egg sheet onto a cutting board to cool. Repeat with the remaining egg mixture. Once cool, roll the egg sheets into a log and slice crosswise into ribbons.
2. Heat the neutral oil in a large saucepan or Dutch oven over medium-high heat. When hot, add the sliced mushrooms, a large pinch of salt, and a generous amount of black pepper. Cook, stirring occasionally, until the mushrooms release their liquid and become deeply browned, about 15-20 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the scallions and sesame seeds, stirring constantly for another 2 minutes until toasty.
4. Pour in the soy sauce, sesame oil, and vegetable stock. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the pan. Raise the heat to high and bring the soup to a boil.
5. Reduce the heat to maintain a gentle simmer. Gently stir in the prepared egg “noodles” and the cubed tofu, if using. Cook for just a minute to heat everything through.
6. Ladle the soup into bowls and serve immediately, garnished with fresh cilantro if you like.
Nutritional Information
• (Note: is an estimate and may vary based on used.)
• Serving Size: 1 bowl
• Calories: 280 kcal
• Protein: 15 g
• Carbohydrates: 12 g
• Fat: 19 g
• Sodium: 850 mg
Pro Tips
• Make the egg “noodles” up to 2 days in advance and store them in an airtight container in the refrigerator for a quicker meal.
• For the richest, deepest flavor, allow the mushrooms to get nicely browned and caramelized before adding the garlic. Don’t rush this step!
• Save the tough shiitake stems in a bag in your freezer. They are packed with umami and perfect for making future vegetable broths.
• To add more substance, stir in pan-fried rice cakes or soaked bean thread noodles during the last few minutes of simmering.
FAQ
Q: Is this mushroom soup a good source of vegetarian protein
A: Absolutely! This soup is an excellent source of vegetarian protein. The unique egg “noodles” provide a solid protein base, and adding the optional firm tofu boosts it even further, making this a truly satisfying and filling meal with about 15g of protein per serving.
Q: Can I make this mushroom soup vegan
A: The egg “noodles” are central to this specific recipe, so a direct vegan version isn’t possible. However, you can easily adapt the soup base by omitting the eggs and adding other delicious elements like pan-fried rice cakes, soaked bean thread noodles, or even edamame for a satisfying vegan meal.
Q: How do I get a deep umami flavor in this vegetarian soup
A: The secret to a rich, savory broth is to deeply brown the shiitake mushrooms as instructed in step 2. Don’t rush this process! Allowing the mushrooms to caramelize properly releases their incredible umami flavor, which is then enhanced by the soy sauce and sesame oil.
Q: How should I store leftover soup with egg noodles
A: For the best texture, store the mushroom broth and the egg “noodles” in separate airtight containers in the refrigerator for up to 3 days. The noodles can absorb too much liquid and become soft if stored together. Reheat the broth and add the cold noodles just before serving.
