Keto enoki mushroom soup with egg

Keto enoki mushroom soup with egg: a delicate, aromatic soup with enoki mushrooms, eggs, spring onions and vegetable stock – warm, simple and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 5 g

Ingredients

• 200g enoki mushrooms
• 4 organic eggs
• 800ml vegetable stock
• 2 spring onions
• 1 tbsp sesame oil

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Cut off the bottom ends of the enoki mushrooms and carefully separate the clusters. Slice the spring onions into fine rings.
2. Heat the vegetable stock in a pan until it simmers gently. Add the enoki mushrooms and let them cook briefly.
3. Stir the sesame oil into the hot stock. Keep the heat so the soup is only just simmering.
4. Crack the eggs into the stock one at a time and poach them until the egg whites are set and the egg yolks are still soft.
5. Carefully ladle the soup into bowls. Take care to keep the eggs whole.
6. Scatter over the spring onions and serve the soup piping hot.

Good to know

A soup like this is gentle and comforting. It's on the table quickly and still feels like something special. On cool days especially, that's exactly my pace.

Swaps

Enoki mushrooms → shiitake (stronger flavour, also provide fibre) | sesame oil → olive oil (more monounsaturated fatty acids) | spring onion → chives (milder, also contain plant compounds)

Allergens

Contains egg and sesame (sesame oil); for children only with well-cooked eggs, and during pregnancy cook the eggs until fully set, cook the enoki thoroughly and use a pasteurised, hygienically prepared stock.

Dairy-free recipes