It's good to make this soup with different kinds of mushrooms and harusame (cellophane noodles).
Ingredients:
- 1 enoki mushroom
- 4 shiitake mushrooms
- 2 oz. harusame/cellophane noodles
- 1 negi, sliced diagonally
- 3 1/2 cup chicken soup stock
- 2 Tbsp soy sauce
- 1 Tbsp sake
- 1/2 tsp salt
- 1 tbsp vegetable oil
Preparation:
Remove stems from shiitake mushrooms and slice thinly. Cut the bottom of enoki mushroom off. Cut enoki into 2 inch lengths.
Soak harusame in warm water for about five minutes. Drain harusame and cut into 3 inch lengths. Heat oil in a pan. Saute mushrooms. Pour chicken soup stock over the mushrooms and heat the soup. Skim off impurities that rise to the surface. Add harusame and negi in the soup and heat. Season with soy sauce, sake, and salt.