Mushroom Enoki Soup is a delicious soup that can be served at any time of the day. The mushrooms are delicious and can even be a great source of protein. They can also be added to stir-fry dishes. In fact, this soup is so versatile that you should be able to create a new recipe each day. You can eat it anytime of the year. It is a nutritious, nourishing and refreshing way to start the day.
Japanese Mushroom Enoki Soup Recipes
Mushroom Enoki Soup
Mushroom enoki soup is a warm and wonderful dish thatis easily made. It’s useful to accompany a meal after a busy day, or as a mealall by itself. Adding cellophane noodles will give the soup volume, and evenmore comforting with its heartiness.
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Servings: 4 servings
Calories: 89kcal
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Ingredients
Instructions
- Remove shiitake mushroom stems and thinly slice them.
- Cut off and remove gritty, dried portion of enoki mushrooms. Discard it. Cut enoki mushrooms in 2” lengths.
- Soak the harusame noodles with warm water for five minutes or so. This reconstitutes them. Drain them. Cut in 3” pieces.
- Heat oil on med-high in large sized pot. Saute shiitake and enoki mushrooms till they are tender.
- Add vegetable broth to mushrooms. Cook till broth starts simmering. Skim off the top.
- Add green onions and noodles to soup. Heat. Season with sake, soy sauce. Add salt, as desired. Serve promptly.
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Notes
While enoki mushrooms are best cooked, they also work well with noodle soups. In particular, they work well with soba noodles. The soups with buckwheat noodles are the perfect pairing for this mushroom. However, if you're unsure of what type of noodle to use, you can add the enoki mushrooms to your stir-fry recipe.
Nutrition
Serving: 1serving | Calories: 89kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1476mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Japanese Mushroom Enoki Soup in the Slow Cooker
Ingredients:
- 1 pound fresh enoki mushrooms, trimmed and cleaned
- 8 oz shiitake mushrooms, sliced
- 1 carrot, thinly sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- Salt and pepper, to taste
- Chopped green onions for garnish
- Cooked udon noodles or rice, for serving
Instructions:
- Prepare the Slow Cooker: Begin by placing the cleaned enoki mushrooms, sliced shiitake mushrooms, carrot, chopped onion, minced garlic, and ginger in the slow cooker.
- Add Liquids and Seasonings: Pour in the vegetable broth, soy sauce, mirin, and sake. Give it a gentle stir to combine the flavors. Season with salt and pepper according to your taste.
- Set and Forget: Cover the slow cooker with the lid and set it to cook on low for 4-6 hours. The low and slow cooking process allows the flavors to meld together beautifully.
- Serve and Enjoy: Once the cooking time is up, your Japanese Mushroom Enoki Soup is ready to serve. Ladle it over cooked udon noodles or rice. Garnish with chopped green onions for a burst of freshness.
Tips for making Japanese Mushroom Enoki Soup
Cooking Tips
- Mushroom Selection: Use a variety of mushrooms for depth of flavor. Shiitake, enoki, and shimeji mushrooms create a wonderful balance of textures and umami.
- Low and Slow: When using the slow cooker, maintain the low setting for that rich, simmered-all-day taste. Avoid rushing the process; it’s worth the wait.
- Balancing Act: Adjust the soy sauce and mirin to find your ideal balance of sweet and salty. Start with the recommended amounts and tweak to your preference.
- Mild vs. Intense: Want a milder flavor? Use white miso paste. Craving a more intense taste? Opt for red miso for that extra depth.
- The Fresher, the Better: For an extra layer of freshness, top your soup with freshly chopped green onions just before serving.
Serving Suggestions
- Fresh and Crisp: Serve the soup with a side of pickled cucumber salad for a refreshing crunch that balances the warmth of the soup.
- Garnish Galore: Top your soup with a generous amount of fresh cilantro and a sprinkle of toasted sesame seeds for a visual and flavor boost.
- Perfect Pairing: A cup of hot green tea or a Japanese lager complements the umami-rich flavors of the soup wonderfully.
- Dipping Delight: Offer a small bowl of soy sauce and rice vinegar for dipping your enoki mushrooms or for a tangy addition to your noodles.
- Vegetarian Delight: Make it vegetarian by using vegetable broth and serve with vegetarian gyoza or spring rolls on the side.
FAQs about Mushroom Enoki Soup
- Can I make this soup with just enoki mushrooms?While you can use only enoki mushrooms, combining them with shiitake and shimeji mushrooms adds a more complex flavor profile.
- Can I use white miso instead of red miso? Yes, you can substitute white miso for a milder flavor, but red miso will provide a richer, more intense taste.
- Can I make this soup in advance and reheat it?Absolutely. Japanese Mushroom Enoki Soup reheats beautifully. Store leftovers in the refrigerator and gently reheat on the stovetop.
- What can I serve as a vegetarian side dish with this soup?Vegetarian gyoza, tempura vegetables, or a side of pickled cucumber salad make excellent options.
- How long can I store leftover soup? Leftover soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently before serving.
Elevate your culinary skills with the Japanese Mushroom Enoki Soup recipe. Craft umami-rich delight at home in the slow cooker. Get ready to savor the magic.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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