Miso Soy Enoki Mushrooms (vegan, gluten-free)
This miso soy enoki mushrooms dish is super easy and fast to make and full of umami flavor! It’s a flavorful side dish to any meal and the enoki mushrooms just soak up all the yummy miso soy sauce. Whip it up in just a few minutes and serve it with some rice.
If you aren’t familiar of enoki mushrooms, they are a long skinny Japanese mushrooms used in a lot of Japanese and Asian dishes. They don’t have a lot of flavor on it’s own so they are great in soaking up whatever sauce it is cooked in. Because they are so skinny, they only take about 2 minutes to cook. They are super versatile and one of my favorite mushrooms. We love to eat it in ramen, soups, and with rice.
To prepare enoki mushrooms, you need to trim away the roots, about 1.5 inches from the bottom. Then you take your fingers and separate the mushrooms into smaller bundles. For this recipe, you will blanch them really quick in hot water before adding it to your sauce. This dish comes together in less than 10 minutes and uses minimal ingredients. I love the miso and soy sauce together because it really brings out a strong umami flavor that is just delicious!
If you make this miso soy enoki mushrooms dish, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, make sure to leave a comment below!
Miso Soy Enoki Mushrooms (vegan, gluten-free)
Ingredients
- 1 pack enoki mushrooms (200g)
- 2 tsp miso paste
- 3 Tbsp low sodium soy sauce (use tamari or coconut aminos if GF)
- 1 tsp pure organic cane sugar
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1/2 green onion, sliced thinly
- 1 tsp sesame seeds
Instructions
- In a small bowl, add the miso, soy sauce, sugar, garlic, and sesame oil. Stir until well combined.
- Cut the root section of the bunch of mushrooms off, about 1.5 inches from the roots. Use your fingers to carefully pull away sections of the mushrooms into smaller sections.
- In a medium frying pan, add 1 cup of water. Bring to a boil and then add the mushrooms. Blanch mushrooms for about 1 minute. Drain off the water and set mushrooms aside.
- In the same pan on medium heat, add the sauce. Stir continuously for 20-30 seconds. Add the mushrooms and turn the heat down to medium low. Carefully stir the mushrooms around so it gets coated in the sauce. Cook for 2 minutes. Remove from heat and top with sliced green onions and sesame seeds. Serve with rice. Enjoy!
