Soup with mushrooms are popular in many European countries - is inconceivable without the mushroom kitchen of the Slavic peoples, like gifts of forests in France and Italy. In the Asian region also belong to such soups with respect. Although traditional Japanese mushroom soup Mushroom soup: Forest Fairy Tale   differs from European and used raw materials and the technology of preparation, his unusual taste many find very attractive.

Soups in Japan

Soups are almost all ethnic cuisines - only some nomadic peoples never prepared soups. They love the soups and in Japan. In Japan, the popular soups based on vegetables, fish, mushroom and (rarely) broths. The use in the preparation of these dishes special herbs, roots and spices imparts a distinctive spicy flavor soups.

The role of the soup in a Japanese meal is somewhat different from that of the first courses in the European afternoon. As a rule, Japanese soups are served as an accompaniment to certain dishes. These soups are set off the taste of fish or sushi, correctly placing flavor accents.

All Japanese soups can be divided into clear broth with various fillings and soups, miso, which include soybean paste. Traditional Japanese soup is much more liquid consistency than European soup. Eighty percent of the soup - fragrant liquid, and only accounts for twenty percent of the solid components.

Cooking soup begins with cooking broth. A very common special bouillon base - dashi, which are used for making dried bonito tuna flakes and kombu Dried seaweed.

Feed Japanese soup is also different from the European. The soup is poured in a dish is not, and in small bowls with lids. Dishes for soups are usually made of ceramic.

Shiitake - what a mushroom?

In the East, shiitake mushrooms grown over thousands of years. These medicinal mushrooms wood used for the preparation of various medicines and dietary supplements, as well as go to the food. Japanese, Chinese and Korean chefs are actively using these mushrooms for cooking various dishes, and in recent decades has been gaining shiitake and other countries.

Externally similar to shiitake mushroom meadow with brown smooth or scaly cap Women's Hat: how to make the right choice . As a general rule, hard Stipe cooking is not used, but a lot of hats cook delicious and very healthy dishes. Fans appreciate a specific tangy taste of this fungus.

Japanese soup with shiitake mushrooms and eggs

Clear soup called in Japanese "osumashi." This osumashi of shiitake mushrooms and eggs is perfect as an accompaniment to sushi Sushi - Japanese delicacy . Delicate taste of the soup complements the taste of fish dishes. To prepare four portions of the soup should take a hundred milliliters of dashi broth noodles or tuna and combos; Four chopped shiitake mushroom caps; one teaspoon salt and sake (the latter can be replaced with dry white wine); two teaspoons of soy sauce; two small eggs and half of the beam cress for decoration.

In the boiling broth to put the mushrooms and cook for two minutes, then add salt, sauce, sake or wine. The eggs are thoroughly mixed in a bowl, then pour in a thin stream into boiling soup. Pour the egg mixture should be a circular motion, like a painting on the surface of the soup spiral. A few seconds later the eggs harden - soup can be removed from the heat and serve immediately, dividing the cooked egg strips into portions. When serving soup decorated with watercress.

Maria Bykov

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