Enoki Mushroom and Tofu Soup for Busy Mornings
Quick and Hearty Enoki Mushroom and Tofu Soup Recipe Using Fridge Staples
On busy mornings, a simple yet satisfying bowl of soup is just what you need. If you forgot to prepare soup in advance, this ultra-easy Enoki Mushroom and Tofu Soup can be ready in about 10 minutes using leftover ingredients from your fridge. Enjoy the clear, refreshing broth, tender tofu, and chewy enoki mushrooms. It’s perfect for breakfast and an excellent way to use up leftover vegetables.
Main Ingredients- 1 package Enoki mushrooms
- 1/2 block Tofu (approx. 150-200g)
- 1/4 Zucchini or Yellow Squash
- 1/3 Onion
- 1/2 Red chili pepper (for color, adjust for spiciness)
Soup Seasoning- 1 Tbsp Dried anchovy powder (or 3-4 Dried anchovies for broth)
- 1 Tbsp Dried shiitake mushroom powder (or 1-2 Dried shiitake mushrooms)
- 1 Tbsp Fish sauce or Soy sauce for soup (adjust to taste)
- 1/3 Tbsp Minced garlic (adjust to taste)
- 3-4 cups Water (approx. 600-800ml)
- 1 Tbsp Dried anchovy powder (or 3-4 Dried anchovies for broth)
- 1 Tbsp Dried shiitake mushroom powder (or 1-2 Dried shiitake mushrooms)
- 1 Tbsp Fish sauce or Soy sauce for soup (adjust to taste)
- 1/3 Tbsp Minced garlic (adjust to taste)
- 3-4 cups Water (approx. 600-800ml)
Cooking Instructions
Step 1
Wash all vegetables thoroughly. Trim the base of the enoki mushrooms and separate them into strands. Cut the tofu into bite-sized pieces (cubes or rectangles). Thinly slice the zucchini (or yellow squash) and onion, or cut them into half-moons. Slice the red chili pepper diagonally for color. Prepare the minced garlic.
Step 2
Let’s make a simple broth. Pour 3-4 cups of water into a pot. Add 1 Tbsp of dried anchovy powder (or 3-4 dried anchovies; remove the innards for a cleaner taste if using whole anchovies). Add 1 Tbsp of dried shiitake mushroom powder. Bring to a boil over high heat to extract the delicious broth.
Step 3
Once the broth is boiling, add the sliced zucchini (or yellow squash), onion, and the cut tofu. Cook over medium heat until the tofu floats to the surface. This helps prevent the tofu from breaking apart.
Step 4
When the tofu floats, add the prepared enoki mushrooms, minced garlic, and red chili pepper for color. Stir gently to combine all ingredients. Bring back to a rapid boil over high heat just until the ingredients are cooked through. Be careful not to overcook the enoki mushrooms, as they can become mushy.
Step 5
Finally, season the soup. Add 1 Tbsp of fish sauce or soy sauce for soup, and adjust with salt if needed. Simmer briefly to allow the flavors to meld. Your delicious Enoki Mushroom and Tofu Soup is ready! Enjoy it warm with a bowl of rice.
