China · Home-style
Enoki Mushroom Soup
Almost nothing but enoki mushrooms in hot water, seasoned at the end with salt and msg.
There is no recipe here, and that is the point: enoki mushrooms release enough sweetness on their own that the dish needs only salt. The mushrooms are pulled apart by hand rather than cut cleanly, which opens the stems and lets them drink up the hot water. It is a soup for late at night, or for when there is nothing in the house but a pack of mushrooms.
Ingredients
- enoki mushroomsExact
- salt15 g
- msg5 g
Directions
- 1
Pull the enoki mushrooms apart by hand, as far apart as they will go — **otherwise they hide between the teeth** — and rinse them.
- 2
Cut the bunches into lengths with a kitchen knife or a paring knife, as you prefer, but no longer than 5 cm.
- 3
Put the enoki mushrooms in the pot, add water to about one and a tenth times the height of the mushrooms and, once it boils, **wait three minutes**.
- 4
Add the msg and the salt and stir.
- 5
Carry on heating for about thirty seconds, then turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.