Mushroom-Ginger Soup with Roasted Garlic Custards

Name: Mushroom-Ginger Soup with Roasted Garlic Custards
Ingredients: 2 tablespoons olive oil; 1 pound fresh shiitake mushrooms, cleaned, stems discarded, thinly sliced; 3 large garlic cloves, peeled and slivered; 3 tablespoons peeled and finely slivered fresh ginger; 8 cups homemade chicken or vegetable stock or your favorite canned broth; 8 cups homemade chicken or vegetable stock or your favorite canned broth; 8 cups homemade chicken or vegetable stock or your favorite canned broth; 3 cups lightly packed watercress leaves, coarse stems discarded; 2 teaspoons hot pepper sesame oil, or to taste; Salt and freshly ground pepper; Salt and freshly ground pepper; Roasted Garlic Custards; 3 green onions, sliced thinly diagonally on the bias (white and green parts); 1 package (3 ounces) fresh enoki mushrooms, rinsed and ends trimmed; 3 tablespoons finely slivered nori (dried seaweed) strips (optional); 3 tablespoons finely slivered nori (dried seaweed) strips (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

I love this soup. You can serve it without the custard, but with it, it becomes something very special (that means “impressive”), but still easy to do. If you have stock from Ginger-Poached Chicken, it would add great depth of flavor here; you might then want to cut the amount of additional ginger unless you’re a ginger freak like me.

Ingredients

Soup
Gluten-free

Ingredients

Method