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