Like a warm hug in a soup bowl topped with jammy eggs.
- 4 eggs, at room temperature
- 16oz shiitake mushrooms, sliced
- 1 200g package enoki mushrooms
- 4-6 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp freshly minced ginger
- 5 cups water
- 4 cups vegetable stock or broth
- 6oz (or approx. 1/2 a package) dry soba noodles (or another GF variety)
- 3 heads bok choy, sliced
- 3 tbsp soy or tamari sauce
- 2 tbsp rice wine vinegar
- 1 packet Traditional Umami Dashi
- 8 scallions, sliced on a bias, for garnish
- 1/4 cup Enoki Mushrooms with Ume Plums, for garnish
- Pinch of furikake seasoning, for garnish
- Pinch of black sesame seeds, for garnish
Bring a small pot of water to a boil. Add the eggs carefully and cook for 6 minutes exactly. Drain with a slotted spoon into a bowl of ice water. Peel the eggs once chilled and set them aside.
Remove the root ends of the enoki mushrooms and gently separate a bit with your fingers. Slice the shiitake mushrooms and remove the woody stems.
In a stockpot, add about half of olive oil over medium heat. Add the shiitake mushrooms, toss and cook for 3-4 minutes until they begin to get soft. Gently add the enoki mushrooms and drizzle with the rest of the olive oil. Toss lightly to coat. Continue to cook for another few minutes until fragrant.
Add the garlic and cook for 1 minute. After the minute, add the ginger.
Pour in the water and stock, then bring it to a low boil. Add the dashi packet and stir, ensuring it’s submerged in the broth.
Add the bok choy, soy sauce, vinegar and dashi. Stir and let simmer for another 2 minutes.
Add the soba noodles and cook for 3 minutes or according to package instructions.
Spoon the soup into bowls. Top each with a halved egg, scallions, some of the jarred enoki mushrooms, a pinch of furikake, and some black sesame seeds over the eggs. Serve immediately.