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Enoki Mushroom & Jew’s Mallow Miso Soup - Recipe Video

A simple and easy to understand recipe video shows how to make Enoki Mushroom & Jew’s Mallow Miso Soup.
Here is the recipe for enoki mushroom and jew's mallow miso soup. The crispness of enoki mushrooms and the stickiness of jew's mallow are addictive. By adding Japanese sweet cooking wine (mirin), you can make it closer to the restaurant taste that has a gentle taste. It is also perfect for breakfast. Please try it out and we hope you like it!
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Cook time

10 minutes

Ingredients
2 servings

  • Enoki mushroom
    50 g
  • Jew's mallow
    40 g
  • Hot water
    as needed
  • Hot water
    400 ml
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tsp
  • Miso
    1 tbsp

How to make

  1. 1. For enoki mushroom, cut off the hard tip, cut it into half-length pieces, and break it with hands.
  2. 2. Boil some water in a pot, add the jew's mallow, and boil for about 1 minute, wash with running water, and drain. Cut off the base and cut it into 0.8-inch strips.
  3. 3. Bring a pot of water to a boil, add Step 1 and 2, and cook it over medium heat for about 1 minute.
  4. 4. Add ingredient (A) and bring it to a boil, then dissolve the miso over low heat.
  5. 5. Pour it into bowls and it's ready to serve.

Tips for cooking

Jew's mallow grown at home may contain some seeds, pods, and immature young leaves. These can be toxic, so we recommend using the jew's mallow purchased at supermarkets.

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