Description

This comforting Enoki Mushroom Soup features delicate enoki mushrooms and thin noodles submerged in a savory, subtly spicy broth. The soup offers a harmonious blend of umami flavors, complemented by aromatic garlic and ginger, and finished with fresh scallions for a bright, herbaceous note. The tender mushrooms and soft noodles provide a satisfying texture, making this a light yet fulfilling dish.

Ingredients

Scale

4 cups vegetable broth
8 oz enoki mushrooms, trimmed and separated
4 oz thin rice vermicelli noodles
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons soy sauce
1 tablespoon chili garlic sauce (or to taste)
1 teaspoon sesame oil
2 scallions, thinly sliced, for garnish
1 tablespoon neutral oil (e.g., canola or vegetable oil)

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Instructions

Heat the neutral oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
Pour in the vegetable broth, soy sauce, and chili garlic sauce. Bring the mixture to a gentle simmer.
Add the enoki mushrooms and rice vermicelli noodles to the simmering broth. Cook for 3-5 minutes, or until the noodles are tender and the mushrooms are softened.
Remove the pot from the heat and stir in the sesame oil.
Ladle the hot soup into bowls. Garnish generously with thinly sliced scallions before serving.

Notes

For a richer broth, consider using mushroom broth instead of vegetable broth.

Adjust the amount of chili garlic sauce to suit your preferred level of spice.

Ensure not to overcook the enoki mushrooms; they are best when still slightly firm.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Calories: 280
Fat: 7g
Carbohydrates: 45g
Protein: 12g