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Miso Soy Enoki Mushrooms (vegan, gluten-free)

This miso soy enoki mushrooms dish is quick and easy and full of umami flavor. It's a great side dish and delicious with rice.
Print Recipe
angled shot of bowl of rice with mushrooms on top
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

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! 
Servings: 2
Author: valeria.chao