Recipe
ENOKI MUSHROOM SOUP SERVES 4
RECIPE BY DIPA CHAUHAN
As a functional-medicine provider, I am very interested in mushrooms and health. I created this Enoki Mushroom Soup recipe because I love both miso and mushrooms and I wanted to blend the two ingredients and flavors in some way. Despite their petite size, enoki mushrooms are rich in vitamins and minerals and high in fiber, in addition to being delicious. If you have any leftovers, don’t worry: the enoki hold up very well to reheating.
1 tablespoon avocado oil 5 ounces enoki mushrooms, chopped into 1- to 2-inch pieces 8 ounces extra-firm organic tofu, diced (optional) 1 to 2 10-inch scallions, finely chopped 1 teaspoon minced garlic 6 cups mushroom broth or water 3 tablespoons red miso paste 2 ounces fine vermicelli rice noodles 2 tablespoons chopped cilantro, for garnish
Recipe featured in Edible Orlando (Winter 2022), available now in many Central Florida locations.
18
Salt, to taste Chili oil, for garnish (optional)
In a medium saucepan, heat the avocado oil over medium high heat. Add the mushrooms, tofu, scallions, and garlic and cook for 6 minutes, stirring frequently, until the enoki are soft. Add the broth or water and the miso paste. Turn the heat up to high and stir to dissolve the miso. When the miso has dissolved and the soup is boiling, add the rice noodles. Turn the heat down to medium-low and cook for 3 to 5 more minutes, until the noodles are tender. Divide the soup equally into four bowls and garnish each bowl with a pinch of the cilantro, salt, and a dash of chili oil, if you like.
