Weekly Buddhist Diet: Enoki Mushroom Soup

Weekly Buddhist Diet: Enoki Mushroom Soup

Second week of August 2026

Summary:

Enoki Mushroom Soup is a light, quick Chinese soup with tender enoki mushrooms, soft tofu, carrot, and a clear shiitake broth. Its gentle flavor makes it an easy companion to rice or noodles.

Enoki mushrooms and carrots contribute dietary fiber, while tofu adds plant-based protein. The lightly seasoned broth also adds fluid and vegetable variety to a meal.

Ingredients:

· Enoki mushrooms 250 g
· Soft tofu 250 g
· Carrot 60 g
· Dried shiitake mushrooms 3
· Ginger 2 slices
· Water 1 liter
· Light soy sauce 1 tsp
· Sesame oil 1/2 tsp
· White pepper a pinch
· Salt to taste

Instructions:

1. Prepare
Trim and separate the enoki mushrooms, rinse well, cube the tofu, and shred the carrot.

2. Make the broth
Soak and slice the shiitake mushrooms. Simmer them with ginger, water, and a little soaking liquid for 8 minutes.

3. Add tofu
Add the tofu and carrot and simmer for 3 minutes.

4. Cook the enoki
Add the enoki, separate the strands, and cook thoroughly for 2–3 minutes.

5. Season
Add soy sauce, salt, and white pepper. Turn off the heat and drizzle with sesame oil.

6. Serve
Remove the ginger and serve hot.

Plant-Based Wellness Tip

Trim the root end and rinse the separated enoki clusters carefully. Cook enoki mushrooms thoroughly, but avoid prolonged boiling so they retain a pleasant texture.

Eat healthy, enjoy plant-based meals every week!