Tofu Enoki Soup
This is a very healthy Vegetable and Tofu Soup and it’s easy to make. Enoki mushroom, also known as golden needle mushroom, contains antioxidants and protein and has a crispy texture. This soup is rich in protein and vitamins.
2 cups napa cabbage leaves, cut into bite pieces
8 oz soft or medium firm tofu, cut into cubs
2 green onions, chopped thinly
4 cups water or vegetable stock
1 tablespoon canola oil
1 teaspoon sesame oil
Salt
White pepper powder
2. Add water, turn the heat to high, and bring to a boil.
3. Add tofu and cabbage and gently stir. Add a pinch of salt and cook for 2 minutes.
4. Add enoki mushroom, and cook for 1 minute.
5. Add salt and white pepper to taste. Drizzle with sesame oil, and top with green onions. Serve.
About Enoki Mushroom:
Enokitake (榎茸, エノキタケ, Japanese pronunciation: [enokitake], /ɨˌnoʊkiˈtɑːkiː/), also Enokidake (榎茸, エノキダケ, Japanese pronunciation: [enokidake], /ɨˌnoʊkiˈdɑːkiː/) or Enoki (榎, エノキ, Japanese pronunciation: [enoki], /ɨˈnoʊki/) is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). These mushrooms are cultivars of Flammulina velutipes, also known by the name, golden needle mushroom or lily mushroom. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot or velvet stem, amongst other names.
This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week.
The mushroom naturally grows on the stumps of the Chinese Hackberry tree ("enoki" in Japanese), but also on other trees, such asmulberry and persimmon trees. There is a significant difference in appearance between the wild and cultivated types of the mushroom. Cultivated mushrooms have not been exposed to light, resulting in a white color, whereas wild mushrooms usually display a dark brown color. Cultivated mushrooms are grown in a carbon dioxide (CO2)-rich environment to nurture the development of long thin stems, whereas wild mushrooms produce a much shorter and thicker stem
Enokitake mushrooms contain antioxidants, like ergothioneine. Animal testing has indicated possible applications in the development of vaccines and cancer immunotherapy.
Research at the National University of Singapore, first published in 2005, stated that the stalk of the golden needle mushroom contains a large quantity of a protein, named "Five" by the researchers, that helps in the regulation of the immune system. The mushroom also contains flammutoxin, a cytolytic and cardiotoxic protein that has proven to be non-toxic when absorbed orally.
Ingredients:
3 oz enoki mushroom, cut root ends off2 cups napa cabbage leaves, cut into bite pieces
8 oz soft or medium firm tofu, cut into cubs
2 green onions, chopped thinly
4 cups water or vegetable stock
1 tablespoon canola oil
1 teaspoon sesame oil
Salt
White pepper powder
Method:
1. Heat up a pan to medium heat and add oil. Sauté the white part of green onion for 10 seconds to flavor the oil.2. Add water, turn the heat to high, and bring to a boil.
3. Add tofu and cabbage and gently stir. Add a pinch of salt and cook for 2 minutes.
4. Add enoki mushroom, and cook for 1 minute.
5. Add salt and white pepper to taste. Drizzle with sesame oil, and top with green onions. Serve.
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