Recipe by Leandri Van Der Wat
Coffee and dried mushroom consommé with noodles and a poached egg
- 20g dried mushrooms
- 700ml vegetable stock
- 2 star anise
- 1 garlic clove, peeled and crushed
- 3 egg whites
- 250ml (1 cup) ice-cold water
- 100g egg noodles
- 4 eggs
- salt and freshly ground black pepper, to taste
- 16g light-medium roast coffee beans, freshly ground
- 240ml water, at 85°C
- fresh microherbs, to garnish
- sliced spring onions, to garnish
Heat the mushrooms, stock, star anise and garlic in a pot over lowmedium heat, 30 minutes.
In a separate large bowl, whisk the egg whites and 250ml (1 cup) ice-cold water together. Ladle 300ml broth into the cold water and mix together well. Pour the egg mixture into the pot with the remaining broth and place back over medium heat, whisking continually. The egg whites will cook as the broth heats up and rise to the surface. Skim off with a slotted spoon and discard the egg ‘cap’ along with the star anise and dried mushrooms. The broth should be clear.
Cook the noodles in boiling water according to packet instructions. Strain and set aside.
Poach the 4 eggs in a pot of simmering water. Alternatively, if you aren’t a seasoned egg poacher, you can fry the eggs in some peanut oil until soft-medium. Season with salt and pepper to taste.
Brew your coffee using the ground coffee and 240ml water in a ‘pour-over’ device or siphon. This is important, as it creates a clear, tea-like coffee, which will complement the broth. You could also brew your coffee using a Chemex coffeemaker. Once it has brewed (for about 1½ minutes), add to the mushroom broth and season to taste.
Arrange the plate by placing a nest of noodles in the centre, then adding a poached egg to the nest. Slowly pour over the consommé. Garnish with microherbs and sliced spring onion and serve warm.
It’s important to use a light or lightmedium roast coffee so that the umami and fruitiness of the coffee can balance the earthy flavour of the mushrooms. The acidity of lighter roasts is needed to cut through the fattiness of the egg yolk.