Daily Cooks Challenge - recipes
Wild Mushroom Soup with Crisp Poached Egg
A delicious hearty soup
RECIPE DETAILS
- Servings:1
- Prep time:10min
- Cook time:20min
- Dish type:Starters
- Difficulty:Quick & Easy
- Cuisine:Soup
- Chef:Jun Tanaka
- Programme:
- Daily Cooks Challenge
Ingredients
ingredients
1 shallot, finely sliced
100g mixed wild mushrooms
1 red chilli, chopped
1 garlic clove, chopped
Fresh ginger, chopped
1 lemongrass, chopped
Juice of 1 lime
2 tbsp sunflower oil
2 spring onions, chopped
1 gem lettuce, finely sliced
1 tbsp soy sauce
30g mange tout, finely sliced
500ml chicken stock
100g mixed wild mushrooms
1 red chilli, chopped
1 garlic clove, chopped
Fresh ginger, chopped
1 lemongrass, chopped
Juice of 1 lime
2 tbsp sunflower oil
2 spring onions, chopped
1 gem lettuce, finely sliced
1 tbsp soy sauce
30g mange tout, finely sliced
500ml chicken stock
egg
1 egg
1 egg, whisked
20g plain flour
20g panko
1 egg, whisked
20g plain flour
20g panko
Preparation
1. Pour the oil in a pan and sweat the shallots, garlic, chilli, ginger and lemongrass for 5 minutes2. In a separate pan, fry the mushrooms until golden, season and add to the shallots.
3. Pour in the chicken stock and soy sauce and cook for 10 minutes.
4. Add the rest of the ingredients and cook for 2 minutes, squeeze in the lime juice.
For the egg:
1. Poach the egg and place in iced water, drain and dry.
2. Coat the egg in flour, egg and panko, then in egg and panko again.
3. Deep fry for 2 minutes at 180ºC or until golden.
4. Serve the soup in a bowl with the egg on top.