Mushroom and Shrimp Noodle Soup

A nourishing mushroom and shrimp noodle soup featuring a rich, milky broth built from seared eggs, fresh seafood, and an earthy medley of king oyster, shiitake, shimeji, and enoki mushrooms.

Ingredients

• 2 eggs
• 200 g shrimp
• 1 king oyster mushroom
• 4 shiitake mushrooms
• 1 pack shimeji mushrooms
• 1 pack enoki mushrooms
• 200 g noodles
• 1 tbsp cooking wine
• to taste salt
• to taste white pepper
• 1 tbsp cooking oil
• 1 tsp sesame oil
• 2 stalks green onions

Instructions

1. 1Slice the King Oyster Mushrooms

   

   Place the king oyster mushrooms on a wooden cutting board. Using a large cleaver, slice the mushrooms firmly into uniform rounds.

   Tip: Keep your fingers curled inward to protect them while slicing sturdy vegetables.
2. 2Score the Shiitake Mushrooms

   

   Take individual shiitake mushrooms and use a sharp knife to carve a decorative flower pattern on top of each cap.

   Tip: Shallow, angled cuts create a crisp pattern that opens up nicely when cooked.
3. 3Trim the Shimeji Mushrooms

   

   Gather a cluster of shimeji mushrooms on the cutting board and slice off the tough base at the root.

   Tip: Slice off the entire root base at once to separate the individual stems efficiently.
4. 4Trim the Enoki Mushrooms

   

   Keep the enoki mushrooms packed together and slice off the connected root base at the bottom.

   Tip: Leave the packaging on while trimming to keep the delicate stems neat and tidy.
5. 5Clean and Devein the Shrimp

   

   Place the peeled shrimp on the cutting board and use a knife to carefully clean and remove the dark vein along the back.

   Tip: Make a shallow incision along the back to easily expose and pull out the vein.
6. 6Marinate the Shrimp

   

   Transfer the cleaned shrimp into a ceramic bowl. Pour cooking wine over the shrimp to marinate and neutralize any fishy odors.

   Tip: Let the shrimp sit in the wine for a few minutes before cooking to enhance flavor.
7. 7Crack and fry eggs

   

   Add oil to a white pot over low heat, then crack two eggs directly into the pot. Let them cook gently until the whites are fully set.

   Tip: Keep the heat low so the eggs fry evenly without browning the edges too quickly.
8. 8Flip the fried eggs

   

   Carefully slide a silicone spatula underneath the eggs and flip them over in the pot to cook the other side briefly.

   Tip: Use a flexible silicone spatula to avoid breaking the yolks during the flip.
9. 9Add and sear shrimp

   

   Place the pre-marinated shrimp into the pot alongside the fried eggs. Lightly fry them on both sides until they turn pink and opaque.

   Tip: Marinating the shrimp with cooking wine beforehand helps eliminate any fishy odor.
10. 10Add assorted mushrooms

    

    Introduce the prepared king oyster mushroom slices, scored shiitake mushrooms, shimeji mushrooms, and trimmed enoki mushrooms into the pot with the eggs and shrimp.

    Tip: Scoring the shiitake mushrooms with a cross pattern allows them to absorb flavors better.
11. 11Pour boiling water to simmer

    

    Pour boiling water directly into the white pot over the mushrooms, eggs, and shrimp. Simmer everything together over low heat for 15 minutes to build a rich broth.

    Tip: Using boiling water helps draw out the rich flavors and creates a milky, savory broth more quickly.
12. 12Cook noodles separately

    

    Submerge dry noodles into a separate pot filled with boiling water and cook them until tender according to your preference.

    Tip: Cooking the noodles separately prevents them from absorbing too much starch directly from the soup base.
13. 13Season the Soup with Salt

    

    Add salt to the simmering mushroom and egg soup using a small spoon. Stir gently to dissolve the salt evenly into the milky broth, enhancing the savory flavor of the mushrooms.

    Tip: Add salt gradually to taste so the delicate natural sweetness of the mushrooms isnt overwhelmed.
14. 14Sprinkle White Pepper

    

    Shake ground white pepper evenly over the simmering mushroom soup to add a subtle warmth and aroma that complements the rich, savory broth.

    Tip: White pepper gives a cleaner appearance to light-colored broths compared to black pepper while providing a gentle kick.

Storage & Reheating

Burn It Off

Frequently Asked Questions