Mushroom Soup Recipe

Ingredients:

• 1 enoki mushroom
• 4 shiitake mushrooms
• 2 oz. harusame/cellophane noodles
• 1 negi
• 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 five minutes. Drain harusame and cut into 3 inch lengths. Slice negi diagonally. 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.

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