Easy Enoki Mushroom Soup
Recipe GLPR354253950f84f8
A light, quick stir-fried soup featuring tender enoki mushrooms in a lightly spiced tomato-infused broth. This simple, aromatic dish comes together in minutes with just a handful of ingredients. The mushrooms cook briefly to maintain their delicate texture while absorbing the savory flavors of garlic, ketchup, and sesame oil. Perfect as an appetizer or light starter.
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Ingredients
1 tablespoon Cooking oil
2 cloves Garlic cloves, finely chopped
3 tablespoons Ketchup
½ pound Fresh enoki mushrooms, roots removed and separated
½ cup Water or vegetable stock
Salt
2 drops Sesame oil
Green onion or fresh coriander, for garnish
1 Thai chili pepper, sliced (optional)
Directions
Trim the root ends from the enoki mushrooms and gently separate the clusters by hand. Rinse under cool water and drain well on a clean kitchen towel.
Heat the cooking oil in a wok or large pan over medium heat. Add the chopped garlic and stir-fry for about 30 seconds, stirring constantly until fragrant.
Add the ketchup to the wok and stir-fry with the garlic for 1-2 minutes, mixing well until the oil takes on a light reddish hue and the ketchup is heated through.
Pour in the water or vegetable stock, stirring to combine. Bring the liquid to a gentle boil over medium-high heat.
Add the separated enoki mushrooms to the boiling broth and cook for approximately 1 minute until just heated through and tender. Do not overcook, as the mushrooms will become mushy.
Season the soup with salt to taste. Transfer to serving bowls, drizzle with sesame oil, and garnish with sliced green onion or fresh coriander and optional Thai chili pepper slices. Serve immediately while hot.
