Friday, February 11, 2011
Oriental Enokitake Soup
After all the thick, seasonal comfort soups that I have prepared lately I just felt for something clear and light. Today we went shopping in Asia Chinese Supermart in
and among other stuff I bought pack of King Oyster mushrooms and 2 bunches of Enokitake mushrooms. The King Oyster has a texture and taste of meat when sautéed in butter till nicely caramelized. London
For the soup I used chicken stock that was simmered with 1 clove of crushed garlic and 1” of crushed and julienned ginger and 1 chopped green onion. Just before serving I have added 2 thin slices of caramelized King Oyster mushrooms and about 2 dozens of Enokitake mushrooms. When served I garnished with additional chopped green onions and chopped coriander leaves. The texture of both of these mushrooms is amazing. This will be an excellent soup to finish barbecue meal in summer.