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Carrot Mushroom Egg Soup

Carrot Mushroom Egg Soup

Carrot Mushoom Egg Soup
Prep time

Cook time

Total time


This soup offers loads of nutrients and taste in every spoonful. Enjoy!
Recipe type: Lunch
Cuisine: Asian fusion
Serves: 4 servings

  • ½ cup dried mushrooms (shiitake, porcini, etc.)
  • 6 cups water (for soaking mushrooms)
  • 4 eggs
  • 2 tbsp Camelina oil or butter
  • ¾ cup onions, chopped
  • 3 cup carrots, chopped
  • 1 clove garlic, minced
  • 2 tsp fresh ginger, minced
  • 3 tbsp sesame oil
  • ⅓ cup tamari or Bragg’s soy sauce
  • ½ cup spinach leaves, chopped
  • ¼ cup miso paste (optional)
  • ¼ cup green onions, sliced (for garnish)
  • .

  1. In a bowl, soak mushrooms in water for half an hour. Remove mushrooms, but reserve broth (and strain - if there is grit - through an organic cheese cloth or unbleached coffee filter). Rinse the mushrooms. Thinly slice mushrooms and set aside.
  2. Crack eggs, and whisk together. Set aside.
  3. In a large pot on medium-high, heat oil or butter. Add mushrooms and sauté for a 3 minutes. Add onions, and continue to sauté until onions are translucent, 2-3 minutes.
  4. Add carrots and sauté for 2-3 minutes. Add reserved broth (see note), then garlic, and ginger and stir. Cook on low to medium heat about 20-25 minutes.
  5. Add whisked eggs and stir soup for 2 minutes until eggs are cooked. Take off heat.
  6. Off heat, add spinach leaves, sesame oil, organic soy sauce (Bragg), miso (if using).
  7. Stir until spinach is wilted.
  8. Garnish with green onions and serve


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