Japanese Mushroom Egg Noodle Soup Recipe

Name: Japanese Mushroom Egg Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups; 10 coin-sized pieces of fresh ginger; 5 cloves garlic, smashed; 1 tablespoon unsalted butter; 1 pound fresh mixed mushrooms, such shitake caps or cremini, sliced; very thin; Kosher salt; Freshly ground black pepper; 4 large eggs; 1/4 cup medium-dry sherry; 1 tablespoon soy sauce; 8 ounces cooked udon noodles (or somen, buckwheat/soba, or ramen noodles); 1 to 2 ounces enoki mushrooms, optional; 4 scallions, green part only, thinly sliced on the bias; Gomashio or sansho pepper, for seasoning

Servings: persons

10 cups water
2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups
10 coin-sized pieces of fresh ginger
5 cloves garlic, smashed
1 tablespoon unsalted butter
1 pound fresh mixed mushrooms, such shitake caps or cremini, sliced
very thin
Kosher salt
Freshly ground black pepper
4 large eggs
1/4 cup medium-dry sherry
1 tablespoon soy sauce
8 ounces cooked udon noodles (or somen, buckwheat/soba, or ramen noodles)
1 to 2 ounces enoki mushrooms, optional
4 scallions, green part only, thinly sliced on the bias
Gomashio or sansho pepper, for seasoning

1
In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic.
2
Adjust the heat to a gentle simmer and cook for 30 minutes.
3
Turn off the heat and let steep, 30 more minutes.
4
While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes.
5
Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.
6
Put the eggs in a small saucepan and cover with cold water.
7
Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes.
8
Immediately rinse the eggs with cold water and set aside.
9
Strain the broth.
10
Reheat and season with the sherry, soy sauce, and salt to taste.
11
Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl.
12
Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell).
13
Ladle 2 cups of hot broth into each bowl.
14
Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 cups water, 2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups, 10 coin-sized pieces of fresh ginger, 5 cloves garlic, smashed, and more.

Yes, Japanese Mushroom Egg Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Mushroom Egg Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions