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Mushroom Soup

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Mushroom Soup

Mushroom Soup

Photo (c) Setsuko Yoshizuka

This Japanese-style mushroom soup is made with different kinds of mushrooms (in the case of this recipe, enoki and shiitake) and harusame or cellophane noodles.

Welsh onion, known in Japanese as negi, soy sauce and sake, among other ingredients, give it the soup its distinctive flavor.

This recipe is characterized by minimal prep and cooking times, making it an ideal dish for busy cooks or when you're in a hurry. It's not necessarily a main dish, but it can be.


  • 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


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.

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