How to make it

  • In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes.
  • 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. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls.
  • Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside.
  • Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. 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). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately.

Reviews & Comments 7

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  • elgourmand 10 years ago
    Fabulous combo Shandy. This goes on the list. RJ
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  • NPMarie 10 years ago
    Sounds delicious!
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    " It was excellent "
    pilosopongdila ate it and said...
    nung sinubukan kong lutuin ang mga gusto ko walang humpay ang kainan namen ng asawa ko
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  • hungrybear 11 years ago
    a Very goody
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  • goodeat 11 years ago
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  • doubled 11 years ago
    This recipe kind of reminds me of World Series of Poker......I'm all in. This sounds delicious. Thanks you!
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  • chuckieb 11 years ago
    This sounds really yummy Shandy! Bookmarked to try soon. Thanks!
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  • cuzpat 11 years ago
    This sound so yummy!
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