Super easy enoki mushroom recipe in tomato paste soup!
I have not known this name enoki mushroom until one day I come across a recipe using it as the main ingredient. In Chinese languages, we call this nutritionally endowed mushroom—golden needle mushrooms. What a great name! Right? I guess enoki mushroom sounds like a Japanese name but I love it too. This soup today is a super easy soup of enoki mushroom seasoned with ketchup and garlic. All common ingredients and only 5 minutes needed.
If you are not new to my little blog, you may know that I just love spicy food because I grow up in a place where people eat lots of spices like chili peppers and Sichuan peppercorn. And I have posted a spicy version of enoki mushroom salad and I used them in a beef stir fry recipe. From all the experience, enoki mushrooms are proofed to be very yummy when cooked with spicy and sour seasonings. You have my words on that.
- ½ pound fresh enoki mushroom (with roots removed, you will not get too much left)
- 2 garlic cloves, finely chopped
- 3 tablespoons ketchup
- 1 Thai chili pepper (optional)
- 1 tablespoon cooking oil
- 2 drops of sesame oil
- Salt to taste
- ½ cup of water or stock if you prefer
- Green onion or coriander for garnishing
- Remove the roots of mushrooms and then separate by hand. Wash and drain.
- Heat up cooking oil in wok on medium heat; add garlic to stir fry until aroma. Add ketchup in to stir fry until the oil begins to turn slightly red too.
- Pour the water in. Bring all the content to a boiling. Sprinkle the mushrooms in. Continue cook for around 1 minute.
- Transfer out, garnish with green onion or other garnishing you like,drop sesame oil and serve hot!