From “Japanese Light” by Kimiko Barber. Serves 4.
Ingredients
4 dried shiitake mushrooms
1/3 cup warm water
1 teaspoon vegetable oil
2 ounces shiitake mushrooms, stalks removed and sliced
2 ounces shimeji or oyster mushrooms
2 tablespoons sake
2 tablespoons light soy sauce
4 3/4 cups dashi
2 teaspoons cornstarch mixed with 2 tablespoons water
1 free-range egg, lightly beaten
1 teaspoon rice vinegar
Salt
2 scallions, sliced diagonally
Directions
Rehydrate the shiitake mushrooms in the warm water for 15-20 minutes or until they become soft. Squeeze out the excess liquid and reserve it. Slice the caps.
Heat the vegetable oil in a large saucepan or flame-proof casserole and saute all the mushrooms for 2-3 minutes, then add the sake and soy sauce. When the mushrooms become soft add the reserved mushroom liquid and the dashi broth and bring to a boil. Add the cornstarch solution and stir well to thicken the soup.
Let the soup return to a boil and pour the beaten egg through a slotted spoon over the soup. Move the spoon as you pour to create a swirling effect. Turn off the heat and let the swirling egg strands rise to the top. Gently stir in the rice vinegar. Adjust the seasoning with salt. Garnish with the chopped scallions and serve.
