Name: Enoki Mushroom Soup
Yield: 4 Servings
Cuisine: Canadian
Ingredients: 6 cups mushroom broth, or water; 3 tablespoons red miso paste; 8 ounces extra-firm organic tofu, diced (optional); 2 tablespoons chopped cilantro, for garnish; 2 ounces fine vermicelli rice noodles; 5 ounces enoki mushrooms, chopped into 1- to 2-inch pieces; 1 tablespoon avocado oil; Salt; Chili oil, for garnish (optional); One to two 10-inch scallions, finely chopped; 1 teaspoon minced garlic

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

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.