Carrot Mushoom Egg Soup
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)
- 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.
- Crack eggs, and whisk together. Set aside.
- 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.
- 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.
- Add whisked eggs and stir soup for 2 minutes until eggs are cooked. Take off heat.
- Off heat, add spinach leaves, sesame oil, organic soy sauce (Bragg), miso (if using).
- Stir until spinach is wilted.
- Garnish with green onions and serve