Simple Enoki Mushroom Soup. The flavor profile of this Japanese mushroom soup is simplicity at its best. Staple Japanese ingredients such as soy sauce and sake primarily season this soup, but it is the flavors of the enoki mushrooms and shiitake mushrooms which give the soup its depth of flavor and richness. Stir with a ladle, and add the mushrooms when the soup stock has dissolved.
This soup today is a super easy soup of enoki mushroom seasoned with ketchup and garlic.
Very different in appearance from the popular button or portobello mushroom, the enoki mushroom has a long, thin, white stem topped with small white buttons.
They aren't very meaty in flavor, which makes them a great addition to many recipes.
You can have Simple Enoki Mushroom Soup using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Simple Enoki Mushroom Soup
- It's 50 grams of Enoki mushrooms.
- You need 1 of Soup stock cube.
- It's 400 ml of Water.
- It's 1/2 tsp of Soy sauce.
- You need 1 tsp of Butter.
- You need 1 dash of Green onion (thinly sliced).
- You need 1 of Coarsely ground black pepper.
Enoki mushrooms are easy to prepare in soups, in stir-frys, or even on their own! Drain off the water and transfer the mushrooms to your serving plate. In a small saucepan, heat the oil over medium heat. This easy homemade Mushroom Soup is rich and savory filled with two types of fresh mushrooms and onions seasoned with thyme, bay leaf, and soy sauce and topped with shredded Parmesan and fresh cracked black pepper.
Simple Enoki Mushroom Soup instructions
- Slice the stems off the mushrooms, and slice into 3 cm lengths..
- Heat the 400 ml of water and soup stock in a saucepan. Stir with a ladle, and add the mushrooms when the soup stock has dissolved..
- Once boiled, remove from the heat and mix in the soy sauce and butter..
- Pour it into bowls, sprinkle on some green onion, and season with black pepper to finish..
Easy Mushroom Soup for Two Scroll to bottom for printable recipe card. Delicious kimchee soup, easy to make, and very filling! In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms. Add yellow and red miso and soy sauce; stir well with a whisk until smooth.
