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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Course: Soup

Cuisine: Japanese

Keyword: enoki soup, mushroom, mushroom soup

CookingStyle: Boiling

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: servings

Calories: 89kcal

Author: James Anderson

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Equipment

Large pot

drainer

Ingredients

2 tbsp. soy sauce low sodium
3 & 1/2 cups broth veggie
1 green onion stalk of diagonal sliced
2 oz. noodles harusame (cellophane), dried
4 mushrooms shiitake
1 pkg. mushrooms enoki
1 tbsp. sake
1 tsp. oil canola
1/2 tsp. sea salt coarse

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.

Video

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.

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Nutrition

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.

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