Steamed Egg with Mushrooms and Squash 蒸水蛋

Preparation

Prep egg mixture filling

Thinly slice some butternut squash and sautée in a pan. Next cut thinly sliced mushrooms and add to pan, cook until soft veggies are soft, about 2-3 minutes. When cooked, set aside and drizzle 1-2 teaspoons of miso sauce to lightly glaze and add salt and pepper to taste.

Make egg mixture

In a small mixing bowl, crack open an egg and scramble well with chopsticks. Add broth, salt, sake, and soy aminos to the egg and mix again until fully incorporated. Pour egg mixture through a thin mesh strainer into a small glass soup bowl. Finally add the roasted vegetables into the egg mixture as well, making sure to leave some extra though for garnish.

Steam egg and serve

Boil a pot of water and turn to low when boiling. Place soup bowl onto your steamer above the water and cover. Steam on low for about 14 minutes until the egg has set and the surface is smooth and jiggly. When ready, take the bowl out and garnish with extra roast mushrooms and squash. Sprinkle fresh chervil and sliced green onions, serve.