A touch of vinegar makes this soup refreshing
Soup & Stew Donabe, "Miso-shiru Nabe" (large)
- 3 cups (750 ml) Japanese chicken stock or your choice of dashi stock
- 2 tablespoons sake
- 1 knob ginger, very finely julienned (about 1/2 tablespoon)
- 3 oz (90 g) daikon radish, julienned
- 1 oz (30 g) carrot, julienned
- 3 oz (90 g) enoki mushrooms, trimmed, pulled apart by hand, then cut in half
- 1/2 oz (15 g) bean thread (cellophane noodles), cut into 4″ (10 cm) or shorter
- 1/3 cup shredded chicken from making Japanese chicken stock (optional)
- 1 1/2 to 2 tablespoons rice vinegar
- 1 1/2 tablespoons usukuchi shoyu (light color soy sauce)
- 2 teaspoons katakuriko (potato starch) plus 4 teaspoons water
- 2 eggs, beaten
- black pepper
- 1/2 tablespoon sesame oil
- 1 scallion, thinly-sliced crosswise
- In "Miso-shiru Nabe", combine the stock, sake, ginger, daikon, and carrot. Set over medium-high heat. As soon as the broth starts to boil, reduce the heat to simmer. Simmer for a few minutes.
- Add the enoki mushrooms, bean thread, and chicken. Continue to simmer for additional few minutes.
- Add the vinegar and soy sauce. Adjust the seasoning with salt, if necessary.
- In a small cup, dissolve the katakuriko in the water, and gradually stir into the donabe.
- Gradually drizzle in the egg and turn off the heat. Wait for 15 seconds or so, then gently stir, so that the egg won’t make the broth cloudy.
- Sprinkle some black pepper, drizzle the sesame oil. Serve into individual bowls at the table and garnish with some scallion.
Once all the ingredients are cooked in the broth, it’s ready to be “egg-dropped”.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml