Asian onion soup with soy mushroom brioche
_ Ingredients
onions 4, finely sliced
brioche bread mix 375g
garlic 1 clove, crushed
olive oil
white wine 200ml
white miso 1 tbsp
flat mushrooms 3, finely chopped
beef consommé or stock 400ml
egg 1, beaten
softened butter 25g
soy sauce 2 tsp
shitake or cep powder a pinch
_ Method
Make up the brioche mix following the packet instructions and leave it
to rise.
Meanwhile, fry the onions in plenty of oil until they’re soft and
translucent, about 10 minutes, they should squidge flat between your
fingers when they’re ready. Turn the heat up a little and cook the
onions until they’re dark reddish brown, then add the garlic and cook
for a minute. Add the miso and stir, then add the wine and bring to a
simmer. Add 200ml water and the beef consommé and bring back to
a simmer. Cook for 20 minutes, then season with black pepper and
salt, if needed. Add a splash of water if the soup is too strong.
Fry the mushroom in a little oil until it turns wet and then starts to dry
out again, add the mushroom powder and 11/2 tsp soy sauce and
season well. Press the brioche mix into an oblong about ½ cm thick,
spread with butter, then scatter the mushroom mixture over the top,
roll the dough up along the short edge and press the seam together.
Cut the roll into 10-12 thick pieces and put them cut-side down on an
oiled baking tray. Mix the egg with the remaining soy sauce and brush
it over the top. Leave for 15 minutes.
Heat the oven to 200C/fan 180C/gas 6. Bake the brioche for 12-15
minutes, or until puffed and golden. Reheat the soup and serve it in
small bowls with some brioche.
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