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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can use different types of mushrooms. Ingredients:
1 enoki mushroom |
4 shiitake mushrooms |
2 oz. harusame or cellophane noodles |
1 green onion |
16 oz vegetable stock |
2 tbsp soy sauce |
1 oz sake |
1/2 tsp salt |
1 tbsp vegetable oil |
Directions:
1. Remove stems from shiitake mushrooms and slice thinly. Cut the bottom of enoki mushroom off. Cut enoki into 2 inch lengths. Soak harusame in warm water for five minutes. Drain harusame and cut into 3 inch lengths. Slice negi diagonally. Heat oil in a pan. Saute mushrooms. Pour chicken soup stock over the mushrooms and heat the soup. Skim off impurities that rise to the surface. Add harusame and negi in the soup and heat. Season with soy sauce, sake, and salt.
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