Enoki Mushroom Soup
Enoki Mushroom Soup is a home-style soup at difficulty 2/5 (Easy), about 149 kcal. This is a light and refreshing home-style soup. Ingredients and step-by-step instructions are below, with notes for home cooking.
2 / 5
★★☆☆☆
149 kcal
Ingredients
- Enoki mushrooms
- Eggs (if desired)
Steps
- Break the enoki mushrooms apart by hand; the looser, the better**otherwise, fishbones might hide in them**. Wash and set aside.
- Using a vegetable knife or fruit knife, chop the above pieces of enoki mushrooms according to personal preference, but the length should not exceed 5 cm.
- Place the enoki mushrooms in the pot, add water to cover about 1.1 times the total height of the ingredients; **wait for 3 minutes** after boiling.
- Add MSG and salt and stir.
- Continue heating for about 30 seconds, then turn off the heat and serve.
- Note: If you find issues with the process or have suggestions for improvement following this guide, please submit an Issue or Pull request.
Notes
This is a light and refreshing home-style soup. The taste is fresh and savory, and it is an easy, quick meal. Enoki mushrooms are rich in amino acids and dietary fiber; adding eggs also supplements high-quality protein. The barrier to entry is extremely low, making it easy for beginners to handle, and prep to finish takes only about 10 minutes from start to finish.
Estimated cooking difficulty: ★★
Estimated calories: 149 kcal
Calculations per serving:
- Enoki mushrooms: 400–500 grams (one bag as sold in the market is sufficient)
- Salt: 15 grams
- MSG: 5 grams
- If you prefer to add eggs to the soup, after the water boils in step 3, pour the beaten egg liquid into the pot.
- You can add 3-4 drops of sesame oil (or pressed sesame oil) after plating to enhance the aroma.