Enoki “Noodle” Soup
Enoki “Noodle” Soup
Enoki mushrooms make for the best “noodles”, especially in Asian-inspired dishes. This fresh, simple meal is like a hug in a bowl.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 750mL bone broth or stock
- 3 slices ginger
- 3 cloves garlic, peeled & smashed
- 1 star anise
- 4 buk choy, halved lengthwise
- 100g enoki mushrooms, woody bottom trimmed
- 1½ tbsp tamari
- 1½ tbsp mirin
- 1 tsp sesame oil
- 1 red chilli (optional)
- 3 spring onions, sliced
- To Add:
- Steamed dumplings
- Firm tofu
- Shredded cooked chicken
Method
- In a medium-sized pot, heat the broth, ginger, garlic and star anise to a slow simmer for 5 mins.
- Place the buk choy in a large bowl and cover in boiling water.
- Add the enoki, tamari, mirin and sesame oil to the broth. Simmer for 2 more mins.
- Divide between 4 bowls with any add-ons. Strain the buk choy and add to the soup.
- Garnish with the chilli and spring onion and enjoy immediately.
- Tip: Feel free to add any vegetables to the broth as it simmers, like carrot, beans, snow peas, bean sprouts and coriander. For a vegan meal, use vegetable stock.
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