Mushrooms egg soup

A good meat stock goes a long way in making a winter evening warm. In one of the stormy snow weekends, when we find ourselves short of appetite after being locked in for too long, nothing satisfies us half as much as a light savory soup. In today's soup, our theme is mushrooms. The black shitake mushrooms have a bold aroma and strong flavor, while the enoki mushrooms have smooth and white, noodle-like texture. They go well with white meats such as chicken/turkey. Along with them, I add a few other ingredients to build a complex composition to the soup. The cabbage, in particular, gives the soup a solid feel, while the egg drop makes it a little thicker. Silken tofu gives a smooth bite. Sweet pea add some small packages of sweetness to it. The sesame and black pepper brings forth a different dimension of comfort.

Recipe: Mushrooms egg soup (for 2)

Ingredients:
- 3 large dried shitake mushrooms, soaked to rehydrate
- 1 pack (about 4 oz) fresh enoki mushrooms
- 1/4 cup wild rice
- 1/4 package of silken tofu
- 2 cups cabbage, thinly sliced
- 4 oz cooked turkey white meat
- 1/4 cup frozen sweet peas
- 1 egg, beaten
- 4 cup turkey/ham stock (salty)
- 1 teaspoon red pepper for garnishing
- dash of black pepper
- 1/4 teaspoon sesame oil

Procedure:
1. Cook wild rice and cabbage in stock for 1/2 hour on medium heat. Add shitake mushrooms and allow to simmer on low heat for about 15-30 minutes. About 15 minutes before serving time, add sweet peas, enoki mushrooms, tofu and turkey meat. Bring to boil again. Add egg and stir gently for a few seconds. Turn heat off. This gives very thick egg drops. If a fine egg drop texture is desired, then add egg after turning heat off, and stir more, but not over vigorously.  Place in serving bowl, and garnish with red pepper, black pepper, and sesame oil.