Everyone’s been talking about it. High-class chefs have made it, posting their take on the famous dish. And we’re here to satisfy that craving to try it out with The Ultimate Recipe For Delicious Shokugeki No Soma Soufflé Omelette!
Fluffy with a slightly creamy texture on the inside, this soufflé omelette is flawlessly balanced with the addition of a special tomato sauce. Making this popular dish is worth every minute after taking that first drool-worthy bite. It’s time to take the dish you’ve found yourself drooling over and give it a go in your own kitchen.
Prepare yourself to be empowered by the flavor of this Delicious Shokugeki No Soma Soufflé Omelette!
What Is Shokugeki No Soma?
Shokugeki No Soma, also known as Food Wars in English, is a Japanese is a manga and anime series heading into its fourth season. The anime is based on Japanese cooking with added comedy and slice-of-life to the plot.
The main character, Soma Yukihara, aims to become a full-time chef by enrolling in an elite culinary school. At the school, there are frequent trials to test each chef’s cooking abilities, one of them resulting in the famous Shokugeki No Soma Soufflé Omelette.
What You Will Need To Make This Delicious Shokugeki No Soma Soufflé Omelette
Are your tastebuds curious? Are they drooling at the idea of trying out the famous Shokugeki No Souma Soufflé Omelette that’s so popular it’s been made by chefs all over the world? Then you need to try this recipe—ASAP! It’s perfection on a plate and ready to be savored by you and your tastebuds.
Ingredients:
For The Soufflé Omelette:
- ½ Tablespoon Butter (Unsalted)
- ½ Tablespoon Heavy Cream (Or Milk)
- 2 Large Eggs
- A Pinch Of Salt
- Parsley, Dry Or Fresh (Optional For Garnishing)
For The Special Tomato Sauce:
- ¼ Cup Chicken Stock
- 1 Tablespoon Olive Oil
- ½ Teaspoon Sugar
- 2 Tablespoon Red Wine
- 1 Garlic Clove (Chopped)
- A Pinch Of Salt
- 5 Ounces Of Fresh Tomato
- 1 Tablespoon Butter (Unsalted, Cold)
Equipment:
- Medium-Sized Saucepan (And Cover)
- Measuring Utensils
- Medium-Sized Mixing Bowl (2)
- Whisk
- Rubber Spatula
- Plate
- Heatproof Bowl
- Chef’s Knife
- Cutting Board
- Small Saucepan
- Blender (Or Hand Mixer)
Step By Step Instructions
For The Special Tomato Sauce:
Step 1: Prepare The Tomatoes
Using the cutting board and the Chef’s knife, cut an “x” into the bottom of each tomato. It should be the end without the core.
Step 2: Peel The Tomatoes
In a heatproof bowl, add the tomatoes and boiling water. The hot water should cover the tomatoes. Allow the tomatoes to sit in the hot water for about 15 seconds. When the skin around the “x” begins to peel back, it’s time to remove the tomatoes from the bowl.
After removing the tomatoes from the water, begin peeling the skin off the tomatoes. On the cutting board, cut off the cores and quarter the tomatoes.
Step 3: Cook The Ingredients
Heat the small saucepan to medium heat. Add the olive oil. Add the chopped garlic once the oil heats up. After the garlic has been browned, add the peeled tomatoes. Cook for 1-2 minutes. Then, add in the red wine. Allow the ingredients to simmer for 4-6 minutes.
Step 4: Blend Into A Sauce
Add the contents of the small saucepan into a blender. Blend until smooth.
Step 5: Season The Sauce
Pour the sauce back into the small saucepan, and set to medium-low heat. Season with salt, chicken stock, and sugar. Allow the sauce to come to a simmer, then remove from heat. Add in the cold butter, stirring frequently to allow it to emulsify.
Step 6: Enjoy!
Serve this special tomato sauce with the soufflé omelette!
For The Soufflé Omelette:
Over medium-low heat, preheat the saucepan. The saucepan should be nonstick.
Step 2: Make The Meringue
In the medium-sized mixing bowl, add the egg whites. Using the whisk, beat the egg whites until a stiff peak is achieved.
Step 3: Mix Together The Other Ingredients
In the second mixing bowl, add the salt, egg yolks, and heavy cream. Whisk to combine the ingredients together.
Step 4: Combine All Of The Ingredients Together
Pour the previous mixture of heavy cream, salt, and egg yolks over top of the meringue. So as no large white chunks are visible, gently fold the mixture together. It is essential to not over mix the meringue as it will end up deflating, resulting in a collapsed, flat omelette.
Step 5: Add The Butter To The Saucepan
In the heated saucepan, add the butter. Make sure the butter coats the bottom of the pan for the next step.
Step 6: Make The Omelette
In the buttered saucepan, pour in the meringue omelette mixture. Aim to pile it up high. With the rubber spatula, attempt to shape the omelette into a circle before flattening it out to about 1 inch.
Step 7: Cover
Once you’ve accomplished the previous step, place the cover on the saucepan. Allow the omelette to cook on medium-low for 3-4 minutes. The bottom of the omelette should be golden brown in coloring.
Step 8: Fold
When the bottom of the omelette is golden brown, it’s time to fold the soufflé omelette in half. Gently slide it off the pan onto a plate.
Step 9: Enjoy!
Immediately serve the soufflé omelette. Sprinkle with dried or fresh chopped parsley and enjoy!
Tips and Tricks
For an easy sauce that pairs with the famous Shokugeki No Souma Soufflé Omelette, there are two simple alternatives to making the special tomato sauce from scratch. The most immediate one is grabbing a can of tomato sauce. A more sweetened alternative is ketchup!
Servings And Preparation Time
| Preparation Time | Cook Time | Servings |
| 10 Minutes | 10-15 Minutes | 1 |
Conclusion
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Learn more about The Easiest Way To Make Tasty Chocolate Chip Cookies By Joshua Weissman
FAQs
How do you keep an omelette from deflating?
Don't add in any vegetables or meats into the mixture until after it's been poured into the pan. This will prevent it from deflating.
What is the difference between an omelet and a soufflé?
A soufflé incorporates eggs that have been beaten and puffed up for a light and fluffy creation. An omelet is whisked eggs that are poured into a frying pan until firmed.
Does soufflé omelette taste good?
Yes! It's wonderfully fluffy and easy to bite into. We highly recommend pairing with the special tomato sauce for the ultimate combo!
What is the difference between a casserole and a soufflé?
A soufflé is fluffier, leavened by eggs, with a lighter texture. A soufflé is cooked in a pan while a casserole is cooked in a baking dish in the oven.
Delicious Shokugeki No Soma Soufflé Omelette
Equipment
- Medium-Sized Saucepan (And Cover)
- Measuring Utensils
- Medium-Sized Mixing Bowl (2)
- Whisk
- Rubber Spatula
- Plate
- Heatproof Bowl
- Chef’s Knife
- Cutting Board
- Small Saucepan
- Blender (Or Hand Mixer)
Ingredients
For The Soufflé Omelette:
- ½ Tablespoon Butter Unsalted
- ½ Tablespoon Heavy Cream Or Milk
- 2 Large Eggs
- A Pinch Of Salt
- Parsley Dry Or Fresh (Optional For Garnishing)
For The Special Tomato Sauce:
- ¼ Cup Chicken Stock
- 1 Tablespoon Olive Oil
- ½ Teaspoon Sugar
- 2 Tablespoon Red Wine
- 1 Garlic Clove Chopped
- A Pinch Of Salt
- 5 Ounces Of Fresh Tomato
- 1 Tablespoon Butter Unsalted, Cold
Instructions
For The Special Tomato Sauce:
- Using the cutting board and the Chef’s knife, cut an “x” into the bottom of each tomato. It should be the end without the core.
- In a heatproof bowl, add the tomatoes and boiling water. The hot water should cover the tomatoes. Allow the tomatoes to sit in the hot water for about 15 seconds. When the skin around the “x” begins to peel back, it’s time to remove the tomatoes from the bowl.
- After removing the tomatoes from the water, begin peeling the skin off the tomatoes. On the cutting board, cut off the cores and quarter the tomatoes.
- Heat the small saucepan to medium heat. Add the olive oil. Add the chopped garlic once the oil heats up. After the garlic has been browned, add the peeled tomatoes. Cook for 1-2 minutes. Then, add in the red wine. Allow the ingredients to simmer for 4-6 minutes.
- Add the contents of the small saucepan into a blender. Blend until smooth.
- Pour the sauce back into the small saucepan, and set to medium-low heat. Season with salt, chicken stock, and sugar. Allow the sauce to come to a simmer, then remove from heat. Add in the cold butter, stirring frequently to allow it to emulsify.
- Serve this special tomato sauce with the soufflé omelette!
For The Soufflé Omelette:
- Over medium-low heat, preheat the saucepan. The saucepan should be nonstick.
- In the medium-sized mixing bowl, add the egg whites. Using the whisk, beat the egg whites until a stiff peak is achieved.
- In the second mixing bowl, add the salt, egg yolks, and heavy cream. Whisk to combine the ingredients together.
- Pour the previous mixture of heavy cream, salt, and egg yolks over top of the meringue. So as no large white chunks are visible, gently fold the mixture together. It is essential to not over mix the meringue as it will end up deflating, resulting in a collapsed, flat omelette.
- In the heated saucepan, add the butter. Make sure the butter coats the bottom of the pan for the next step.
- In the buttered saucepan, pour in the meringue omelette mixture. Aim to pile it up high. With the rubber spatula, attempt to shape the omelette into a circle before flattening it out to about 1 inch.
- Once you’ve accomplished the previous step, place the cover on the saucepan. Allow the omelette to cook on medium-low for 3-4 minutes. The bottom of the omelette should be golden brown in coloring.
- When the bottom of the omelette is golden brown, it’s time to fold the soufflé omelette in half. Gently slide it off the pan onto a plate.
- Immediately serve the soufflé omelette. Sprinkle with dried or fresh chopped parsley and enjoy!