[Recipe] Egg and Leek and Enoki Mushroom Soup

I love to have this soup poured over steaming bowl of rice. It is excellent as a soul food, feel the warmth of home cooked goodness as you savour this soup on its own with rice or with an additional meat dish.


75g leek and/or Enoki mushrooms, Spring Onions, Cabbage and Carrots (can vary to your preference)
1 egg

400ml dashi

1 tbsp soy sauce
1 tbsp sake
Dash of salt

Thickening Sauce of 1 tsp cornstarch mixed with 2 tbsp water


  1. Wash leek thoroughly and cut into sticks
  2. Mix egg with leek
  3. Bring dashi to a boil
  4. Add in seasoning and turn to low heat
  5. Pour in thickening sauce
  6. Put in the egg and leek / other ingredients
  7. Stir the egg solution well so that the egg is smooth in texture
  8. Simmer until cooked
Dashi Stock

Soak 4 shiitake mushrooms in pot of water for 30 minutes
Heat and boil the water
Turn off heat and leave for 20 minutes
If you wish to keep the mushrooms for other cooking methods, you may soak it in the water overnight and remove the mushrooms before boiling the water

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