Button Mushroom and Tofu Soup

Serves 4

Time 15 minutes

Ingredients

Mushroom Stock

4-6 dry shiitake mushrooms soaked in water overnight or 10 fresh shiitake mushrooms

1 tbsp light soy sauce

2 tbsp white miso

4 garlic cloves, minced

1 knob ginger, minced

700ml mushroom stock

250g tofu, cut into cubes

500g white button mushrooms, finely sliced

3 tbsp light soy sauce, plus 1 tsp for egg seasoning

Black pepper

3 egg

2 spring onion, finely chopped

¼ bunch coriander, finely chopped

Method

To prepare the mushroom stock, soak the dry shiitake in cold water for at least 2 hours or ideally overnight, or soak in hot water for 30-45 minutes. Take the mushrooms out and set aside.

Add button mushrooms in boiling water, turn the heat to low, add the soy sauce and cook with the lid on for 30-45 minutes. Take the mushrooms out and set aside.

In a bowl, add ginger, garlic, and miso and pour 1 cup of stock. Mix with a whisk until most lumps have broken and become a paste-like mixture. Pour the mixture back into the stock. 

Add button mushrooms, tofu, and black pepper. Cook for 10-15 minutes or until the mushrooms softened. 

In a separate bowl, add eggs and 1 tsp light soy and mix until the egg is fully beaten. 

Pour egg mixture into soup and gently mix for 5-10 seconds.

Turn off the heat and add the spring onions and coriander. 

Mix to combine and serve!