Kinoko Tamago: Mushroom and Egg Flower Soup

Kinoko tamago soup
Bill Boch/Stockbyte/Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
151 Calories
6g Fat
16g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 151
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 52mg 17%
Sodium 1675mg 73%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 9%
Protein 12g
Calcium 173mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Japanese mushroom (kinoko) and egg (tamago) soup is inspired by the well-known Chinese egg flower soup that is often found on the menus of Chinese restaurants.

While there are many types of soups that accompany a Japanese meal, the most common being miso soup, other popular soups that are enjoyed are dashi or seafood-based soups as well as chicken broth or vegetable consomme-based soups. Most soups are a thin consistency, or they are thickened with a cornstarch roux, such as the soup in this recipe.​

Mushroom, known as "kinoko," in Japanese, and egg, or "tamago," soup is a wonderful balance of tender vegetables and egg in a lightly flavored broth.


  • 1/2 pack of shimeji mushrooms (aka beech mushrooms or buna shimeji, 1 pack is approximately 3.5 ounces)
  • 3 fresh shiitake mushrooms (or dry shiitake mushrooms, reconstituted)
  • 1/4 cup chopped carrots
  • 1/2 cup spinach leaves (chopped into strips, long stems attached is okay)
  • 1 teaspoon extra virgin olive oil
  • 3 cups chicken stock (or Japanese dashi broth)
  • 1 egg
  • 1 small piece ginger (about 2 teaspoons chopped, to taste)
  • salt (to taste)
  • 1 tablespoons potato starch (or corn starch)
  • 1 tablespoons water
  • Optional: 1 to 2 teaspoons chicken base (for added flavor)
  • Optional: 1/4 cup soft tofu, cubed
  • Optional: white pepper

Steps to Make It

  1. Because the shimeji mushroom is packaged in larger clumps, it's important to gently break them apart with your hands into individual mushrooms.

  2. Slice the shiitake mushrooms into thin pieces. If you are using dried shiitake mushrooms, reconstitute them in cold water for 30 minutes to 1 hour. If you are in a hurry, dried mushrooms may be reconstituted in hot water in about 10 to 15 minutes. Squeeze excess liquid from the reconstituted shiitake before slicing them.

  3. Slice carrots into small rounds.

  4. Chop spinach leaves into strips.

  5. In a small pan, heat olive oil, and add sliced mushrooms. Cook mushrooms until just wilted, and remove from pan.

  6. Next, saute carrots in the pan, adding more olive oil if necessary. Cook until carrots are a bright orange and just slightly cooked through. Remove from pan.

  7. In a medium stock pot, add chicken stock along with optional chicken base if using.

  8. Add mushrooms and carrots into the pot, and allow the soup to cook on medium heat until the carrots and mushrooms are tender, about 10 to 12 minutes.

  9. In a small bowl, gently mix egg.

  10. Add the mixed egg to the soup, gently stirring as the egg is added to create an "egg flower" (cooked egg pieces). 

  11. Add salt, to taste (optional).

  12. Add chopped spinach.

  13. In a separate small bowl, combine starch and water to make roux. Add this to the soup, and stir continuously until the soup begins to thicken.

  14. Add cubed soft tofu, if using. Be careful not to over stir the soup after the tofu is added as soft tofu easily breaks apart, but it adds a wonderfully delicate texture to the soup.

  15. Add white pepper (optional)

  16. Remove from heat and serve.

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