Ingredients and Tools
- Enoki mushrooms
- Egg (optional)
Measurements
- Enoki mushrooms 400-500 g (one bag sold at the market is enough)
- Salt 15 g
- MSG 5 g
Steps
- Pull the enoki mushrooms apart by hand; the looser the better to prevent them from getting stuck between teeth. Rinse and set aside.
- Use a chef's knife or paring knife to cut the enoki mushrooms into sections. Length can be adjusted to preference, but should not exceed 5 cm.
- Put the enoki mushrooms into the pot, add water to about 1.1 times the total height of the ingredients. After it boils, wait 3 minutes.
- Add MSG and salt and stir.
- Continue heating for about 30 seconds, turn off the heat, and plate.
Notes
- If you like to add egg to the soup, you can pour the beaten egg into the pot after the water boils in step 3.
- After serving, you can add 3-4 drops of sesame oil (or toasted sesame oil) for aroma. If you follow this guide and find issues or improvements, please file an Issue or Pull request.