|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Japanese enoki and shiitake mushroom soup is a beautiful and heart-warming dish that can easily and quickly be made to accompany a weeknight meal—or it can even be enjoyed as a light meal by itself. The addition of glass or cellophane noodles, known in Japanese as harusame, certainly adds volume to the otherwise thin soup, giving it a heartiness that is undeniably comforting. The soup cooks fairly quickly, making it a great addition to your busy weeknight meals. If you're looking for more filling options, try adding pressed extra-firm tofu into the soup to add protein and texture. A side of steamed vegetables makes this the perfect dinner for people who like to have smaller and lighter meals before bed.
The flavor profile of this Japanese mushroom soup can be summarized as simplicity at its best. Staple Japanese ingredients such as soy sauce and sake season the soup, but it is the flavors of the enoki mushrooms and shiitake mushrooms that give the soup its depth of flavor and richness. Green onions help round out the umami profile of this delicious enoki and shiitake mushroom soup, perfect for a cold winter night.
As for the stock that is called for in this recipe, there is quite a bit of flexibility, so use the type of stock best suits your palate and lifestyle. Any of chicken broth, vegetable broth, or even a Japanese dashi broth of konbu (kelp) or katsuo (bonito fish) may be used as the base of this soup. Store in the fridge for up to two days.
4 shiitake mushrooms
1 packageenoki mushrooms
2 ounces dried harusame noodles, cellophane noodles
3 cups warm water, to reconstitute the noodles
1 teaspoon canola oil
3 1/2 cups chicken broth, or vegetable broth
1 green onion, sliced diagonally
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon salt
Gather the ingredients.
Remove stems from shiitake and discard. Thinly slice the caps. Set aside.
Cut off the dried, gritty bottom portion of the enoki mushroom and discard. Cut them into 2-inch pieces. Set aside.
Soak the dried noodles in warm water for about 5 minutes to reconstitute them.
Drain the noodles and cut them into 3-inch pieces.
In a large pot, heat the canola oil over medium-high heat. Sauté the enoki and shiitake mushrooms until tender.
Add the chicken broth to the mushrooms and continue to cook until it begins to simmer.
To help clear up the soup, skim off any foam or impurities that might rise to the surface.
Add the noodles and green onions to the soup and simmer until thoroughly heated.
Season the soup with soy sauce, sake, and salt to taste. Serve hot.
How to Properly Clean Mushrooms
Mushrooms have a very spongy texture and they absorb water and moisture from the environment pretty quickly. Thus, running water on top of your mushrooms will dilute their fantastic flavor and you'll end up with mushy mushrooms that lack their signature aroma and taste. To properly clean mushrooms, first shake them gently to get rid of any debris or excess dirt. Secondly, using a damp cloth or paper towel, clean each mushroom as best as you can before slicing. Buying organic mushrooms will also guarantee that any dirt left on the mushrooms is not harmful to consume.
What Are the Benefits of Eating Mushrooms?
Famous in vegan cuisine for their meaty texture and flavor, mushrooms are a fantastic ingredient to cook with. Delicious when sauted, stewed, or even deep-fried, mushrooms add a lot of flavor to your preparations, besides bulk to stews and soups. Try swapping 1/3 of the meat you'd usually use in your recipes with sliced mushrooms. Use them on sandwiches, pizzas, wraps, or add them to sauces, gravy, or meats.