This soup is full of flavors and very satisfying. The addition of the black vinegar gives the nice umami-rich accent to the dish. The fluffy egg with vegetables make wonderful layers of textures, too. I like to sprinkle some sansho powder to the soup for extra kick, but it’s totally optional.
Vegetarian optionSubstitute chicken stock with kombu & shiitake dashi or vegetable stock
EquipmentMiso-shiru Nabe (large)
Servings4 - 5
- 4 cups (1,000 ml) Japanese chicken stock or your choice of dashi
- 2 tablespoons sake
- 1 knob ginger, very finely julienned (about 1/2 tablespoon)
- 4 oz (120 g) daikon, julienned into 2″ (5 cm) pieces
- 2 oz (60 g) carrot, julienned into 2″ (5 cm) pieces
- 5 oz (150 g) enoki mushrooms, trimmed, pulled apart by hand, then cut in half
- 1 1/2 to 2 tablespoons Japanese black vinegar (can substitute with rice vinegar)
- 2 tablespoons white tamari (can substitute with usukuchi shoyu/ light color soy sauce)
- sea salt
- 1 tablespoon katakuriko (potato starch), dissolved with 2 tablespoon water
- 2 eggs, beaten
- A good pinch of freshly-ground black pepper
- 1/2 tablespoon toasted sesame oil
- 1 green onion, thinly-sliced crosswise
- Sansho powder to taste (optional)
- Combine the stock, sake, ginger, daikon, carrot, and enoki mushrooms in Miso-shiru Nabe. 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 vinegar and soy sauce. Adjust the seasoning with salt, if necessary.
- Gradually stir the katakuriko mixture into the soup.
- 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.
- Add the black pepper, then drizzle the sesame oil. Serve into individual bowls at the table and garnish with some green onion and sansho powder.