|Nutritional Guidelines (per serving)|
|Servings: 4 bowls (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||10%|
|*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 be easily and quickly made to accompany a weeknight meal, or it can even be enjoyed as a meal in itself. The addition of glass or cellophane noodles, known in Japanese as harusame, certainly adds volume to the otherwise meatless soup, giving it a heartiness that is undeniably comforting.
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. Another ingredient, Welsh onions, helps to round out the umami profile of this delicious enoki and shiitake mushroom soup.
As for the stock that is called for in this recipe, there is quite a bit of flexibility with regards to the type of stock which best suits your palate and lifestyle. Either chicken broth, vegetable broth, or even a Japanese dashi broth of konbu (kelp) or katsuo (bonito fish) may be used as the basis of this mushroom soup. Try experimenting to discover which you prefer best.
- 4 shiitake mushrooms
- 1 package enoki mushrooms
- 2 ounces dried harusame noodles (cellophane or glass noodles)
- 1 teaspoon canola oil
- 3 1/2 cups chicken broth (or substitute vegetable broth)
- 1 green onion stalk (negi, sliced diagonally)
- 2 tablespoon soy sauce
- 1 tablespoon sake
- 1/2 teaspoon salt
Gather the ingredients.
Remove stems from shiitake mushrooms and slice thinly.
Cut off the bottom dried, gritty portion of the enoki mushroom and discard. Then cut enoki into 2-inch length pieces.
Soak dried harusame (glass or cellophane) noodles in warm water for about 5 minutes to reconstitute them.
Drain harusame noodles and cut into 3-inch length pieces.
In a large pot, heat canola oil over medium-high heat. Sauté enoki and shiitake mushrooms until tender.
Add chicken broth to the mushrooms and continue to cook the broth until it begins to simmer.
Skim off any froth or impurities that rise to the surface to help clarify the soup.
Add harusame noodles and green onions to the soup and heat.
Season the soup with soy sauce, sake, and salt, to taste.
Serve immediately and enjoy!