Sunday, January 31, 2016

New ingredient, part 2!

   I am a huge fan of mushrooms... any kind, any preparation, any amount!!! In Poland we pick our own mushrooms straight from the woods (yes, that's right!) and we cook them as fresh as can be! And yes, we know exactly which one to pick and which one to stay away from... it's just one of our "Polish skills" that we are born with! I triad hundreds of different kinds of mushrooms (probably exaggerating here a little bit), but somehow I never tried Enoki mushroom... so thanks to my new year's resolution I have a perfect opportunity to do so.

   I was looking for some interesting recipes featuring Enoki, but since I didn't find anything that was "satisfying" enough, I decided to create my own.  I took the inspiration from Japanese cuisine and created a miso-ginger soup with Enoki and tofu.


* 4 cups ginger miso broth (Trader Joe's)
* 15 oz fresh Enoki mushrooms
* 2 cups baby spinach, roughly chopped
* 4 oz extra firm tofu
* 4 green onions, chopped
* 2 tbsp butter


1. Cut roots of the Enoki mushrooms, at least 2-3 inches from the end. In the small pen, melt butter and fry half of the mushroom for 6-7 minutes until golden brown, set aside.

2. Wrap tofu into 2-3 paper towels and squeeze excess water. Cut into small cubes.

3. Boil miso-ginger broth, add remaining mushrooms, spinach and chopped onions (leave some for garnish) and cook everything for 5 minutes.

4. Add tofu and cook for 4-5 minutes.

5. Pour into bowls, garnish with fried mushrooms and green onions.

   The broth is delicious - super flavorful and comforting, while fresh and light. The Enoki mushrooms are a great substitute for noodles, they are a little bit chewy and have a "bite" to them - just like noodles but without all the extra carbs and calories.


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