Japanese Mushroom, Tofu and Vermicelli Soup
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This Japanese noodle soup recipe features shiitake and enoki mushrooms, tofu, green onions, and rice vermicelli noodles and a rich and delicious broth infused with miso, mirin and sake. It comes together in just 10 minutes and is as elegant as it is delicious!
Craving more Japanese food? Try our popular teriyaki dishes: Chicken Teriyaki, Teriyaki Salmon, and Teriyaki Tofu!
Simple and simply wonderful. That’s the best way to describe this Japanese noodle soup made in just under 10 minutes. Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms. Everything is simmered in a mirin-sake infused broth and served piping hot.
One of the ingredients in this soup are Enoki mushrooms. They have got to be the cutest members of the fungi family. Long, white, tender and thin with delicate little caps. Ideal for soups and salads. Enoki mushrooms can be found in the produce section of Asian stores. Some well-stocked grocery stores carrying specialty items may also have them. They come in little plastic packages as seen below and are generally very inexpensive.
This Japanese mushroom soup is extremely quick to prepare. It’s perfect for a busy weekday evening but equally suitable for an upscale dinner party.
You’ll love the flavors of this warming soup and will be amazed how quickly it all comes together.
Japanese Noodle Soup Recipe
Let’s get started!
Carefully clean the shiitake mushrooms and discard the stems. Thinly slice them. Cut about 1 inch off the bottom stems of the enoki mushrooms and discard. Cut the remaining stack in half so you’re left with approximately 1 1/2 inch length stems. Drain the tofu and cut into 1/2 inch cubes.
Cellophane noodles, also called Chinese Vermicelli, are used in this soup. They expand considerably so you only need a little over an ounce. They can be purchased at any Asian store or in the Asian section of well-stocked grocery stores.
To prepare the base broth, bring the chicken stock to a simmer along with the soy sauce, miso paste, mirin and sake. If you don’t have either of the latter here are a couple of quick substitutes. For the mirin: Use sherry and a dash of sugar. For the sake: Use white wine and a dash of rice vinegar. Simmer for a couple of minutes.
Add the shiitake and enoki mushrooms, the tofu and vermicelli, and simmer for another 5-6 minutes.
Add the green onions and simmer for another 2 minutes.
That’s it. Ultra fast and simple, but oh so yummy!
Enjoy!
Try our homemade Japanese sauces and seasonings:
Japanese Mushroom, Tofu and Vermicelli Soup
Ingredients
- 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons soy sauce
- 1 tablespoon miso paste (white miso has the mildest flavor)
- 1 tablespoon mirin , can substitute sherry and a dash of sugar
- 1 tablespoon sake , can substitute white wine and a dash of rice vinegar
- 4 oz. tofu , cut into 1/2 inch cubes
- 3 oz shiitake mushrooms , brushed clean and thinly sliced, stems discarded
- 2 oz enoki mushrooms , brushed clean
- 2 oz rice vermicelli/cellophane noodles
- 3 green onions , sliced diagonally
- extra enoki mushrooms and green onions for garnish
Instructions
- Add the chicken broth, soy sauce, miso paste, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.Serve immediately.
Nutrition
Originally published on The Daring Gourmet February 16, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
