Oriental three-mushroom soup

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15 min


4 cups (1 L), 4 servings

* PLUS Cooking time: 10 minutes, Standing Time: 15 minutes


  • 10 whole dried mushrooms , such as shiitake or black
  • 4 cups water
  • 1/4 cup rice-wine vinegar
  • 1 to 2 tbsp fish sauce , or 2 tbsp teriyaki sauce
  • 125 g button mushrooms
  • 2 green onions
  • 125 g enoki mushrooms


  • Rinse dried mushrooms with hot water and place in a saucepan. Add water, rice wine vinegar and fish sauce. Bring to a boil over high heat. Remove from heat and let stand, covered, for 15 minutes to soften mushrooms.
  • Meanwhile, slice button mushrooms. Diagonally slice green onions. When dried mushrooms have softened, use a slotted spoon to remove from broth. Remove stems from softened mushrooms and discard. Thinly slice mushroom caps and set aside.
  • Return saucepan to medium-high heat. Stir in button and dried mushrooms and bring mixture to a boil. Then add enoki mushrooms and onions. Simmer, uncovered, until enoki are hot, about 2 minutes.

Nutrition (per serving)

  • Calories
  • 45,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 0.3 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 362 mg.

Extremely elegant and light sum up this stunner.

Make ahead

Prepare soup just to point of adding enoki mushrooms. Cover and refrigerate. Soup will keep well for at least 1 day. Add enoki mushrooms and green onions after reheating soup to a boil.