Mushroom Homepage, Mushroom Essentials, Mushroom Recipes, Mushroom Cooking, More Recipes, More Excerpts From this Book, Other Books, Buy This Book, Home

---

Asian chefs prize the enoki mushroom (velvet foot) for the magic it imparts to soups. You'll certainly agree when you try this recipe—one of my best soups.

6 cups vegetable stock
1-1/4 cups very thinly sliced burdock root or sliced carrots
2 tablespoons sesame oil
6 cups enoki mushroom caps, sliced
3 celery stalks, sliced
1 tablespoon peeled and finely chopped fresh ginger
4 cloves garlic, chopped
3 tablespoons kudzu or arrowroot
1/2 teaspoon freshly ground anise seeds
3/4 teaspoon freshly ground celery seeds (1/2 teaspoon seeds)
1 teaspoon freshly ground Szechuan pepper (1/2 teaspoon peppercorns) or 1/2 teaspoon freshly ground white pepper (1/4 teaspoon peppercorns), or to taste
1 1/4 cups drained silken tofu, diced

1. Place 5 cups of the stock and the burdock root in a large saucepan and bring the pot to a simmer over medium heat. Reduce the heat to low, and simmer, covered, for 15 minutes.

2. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the mushrooms, celery, ginger, and garlic and cook, stirring, for 10 minutes.

3. In a small bowl, mix the kudzu into the remaining 1 cup stock with a whisk or fork. Then stir the kudzu mixture into the boiling stock, along with the cooked vegetable mixture and the remaining ingredients. Bring the pot to a boil over medium heat, stirring often. Reduce the heat to low, cover, and simmer for 10 minutes. Serve hot.

Serves 6

---

Mushroom Homepage, Mushroom Essentials, Mushroom Recipes, Mushroom Cooking, More Recipes, More Excerpts From this Book, Other Books, Buy This Book, Home, Back to the Top