Enoki Mushroom Soup Recipe

You catch the smell through the steam vent and suddenly you are starving. It's kinda hard not to be when the sweet chili and ginger aroma is teasing you like that. The steam lets you know your pressure cooker is doing its thing and pressure build is just about to hit.

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Inside the pot, the lemongrass and ginger release their fresh, spicy scent that reminds you of those cozy Asian noodle spots downtown. You notice the float valve is up and that signals the pressure is just right to cook the mushrooms till they have that perfect tender pull you love.

In no time, you sense the soup flavors mingling with the soba noodles you’re about to drop in. That steam cues moment is so satisfying cause it means this bowl is gonna come together real great. You’re just a few minutes away from a warm hug in a bowl.

Why This Recipe Works Every Single Time

• The ginger and lemongrass create a fresh and spicy broth that’s always comforting.
• Using vegetable stock and water keeps the flavor light but rich enough.
• The pressure cooker speeds up the tender pull on mushrooms without making them mushy.
• Sweet chili paste adds a touch of subtle sweetness and heat that balances everything.
• Soba noodles soak up the broth but don’t get mushy cause you add them at the end.
• Natural release keeps the soup from getting bitter or losing flavor.
• Easy to customize veggies like bok choy make it your kind of bowl every time.

The Complete Shopping Rundown

• Vegetable oil for the saute step — just a little to get things started.
• One shallot (minced) brings a sweet but punchy base flavor.
• Fresh ginger, peeled and thinly sliced, for that spicy zing you’ll taste through the soup.
• Sweet chili paste — don’t skip this or the broth feels flat, it’s real important.
• Red pepper flakes to add heat, adjust to how spicy you want it.
• Lemongrass stalk, cut into 2 inch pieces and halved lengthwise to release its essence.
• Vegetable stock and water — you want around 4 cups stock plus 2 cups water to balance richness.
• Mushroom trio — oyster, straw, and enoki mushrooms give texture and that umami punch.
• Soba noodles, usually 2 bundles or about 5-6 ounces, perfect to finish the soup.
• Baby bok choy adds a fresh crunch and color when tossed just before serving.
• Salt to taste, but keep it light since broth gives you some base seasoning.

The Full Pressure Cooker Journey

Step one, heat your vegetable oil in the pressure cooker pot on medium heat. You want it hot but not smokin’. Toss in your minced shallot and sliced ginger next. Let them sauté for about 2-3 minutes till you catch that fragrant smell.

Step two, stir in sweet chili paste and red pepper flakes. Keep stirring so nothing sticks or burns cause that could make your soup taste off. Cook it for another minute to wake up those spices.

Step three, drop in your lemongrass pieces along with your vegetable stock and water. Turn the heat up till it boils and the float valve pops up signaling pressure build.

Step four is where you let it simmer under pressure. Set the timer for 15 minutes and relax while that broth gets infused with all that gingery lemongrass goodness.

Step five, carefully do a natural release so you don’t lose steam too quick or scald yourself. Now add the oyster and straw mushrooms. Close the lid and cook under pressure for another 10-15 minutes till those mushrooms get tender pull.

Step six, open the cooker and fish out the lemongrass pieces so they don’t get in the way or make your soup bitter. Toss in the enoki mushrooms last since they cook super fast and you want them to keep their shape.

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Step seven is plating time. Cook your soba noodles separately following package instructions then drain. Ladle your soup directly over the noodles or toss them together in a bowl and garnish if you want with a little extra chili or green onions.

Valve Hacks You Need to Know

• If you wanna speed things up, hit quick release but only after the initial pressure build is done so mushrooms don’t get rubbery.
• Watch the float valve closely, it’s your best clue when pressure’s perfect without guesswork.
• If steam is pouring out too hard, turn the heat down a bit, it’s normal but you gotta keep control to avoid drying soup.
• For soft noodles, toss soba in the broth right after cooking and let soak but don’t leave too long or they’ll get soggy.

The Flavor Experience Waiting for You

The first sip catches you off guard with that fresh lemongrass zing combined with the warm ginger notes. You’ll notice the way the sweet chili paste adds a little kick but without stealing the show.

The mushrooms bring a tender earthiness that melts into the broth and makes every bite cozy. It’s like this perfect balance between spice, sweetness, and umami.

Then the soba noodles add a gentle chewiness that kinda pulls you in for more. The baby bok choy is the crisp surprise that brightens the whole bowl up and makes it feel fresh and lively.

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How to Store This for Later

• Cool your soup fully if you got leftovers, you don’t want hot stuff wilting your veggies or making broth cloudy.
• Keep soup and noodles separate if you can since noodles soak up broth fast and get mushy over time.
• Use airtight containers to lock in flavor and avoid fridge smells creeping in.
• Freeze soup without the noodles for up to 3 months, just defrost overnight in the fridge and add fresh noodles when reheating.

The FAQ Section You Actually Need

• Can I use different mushrooms? Totally! Shiitake or button mushrooms work but the flavor and texture will change a bit.
• How spicy is this soup? It’s mildly spicy from the chili paste and red pepper flakes but you can dial it down or up easily.
• Do I have to use soba noodles? No, you can switch to rice noodles or even ramen if you want.
• What if I don’t have lemongrass? Fresh lemon zest and a splash of lime juice can kinda mimic that citrusy vibe.
• Can I make this vegan? Yup! Just be sure your chili paste and stock are vegan friendly.
• How long does pressure cooker take? Total cooking time is about 30 minutes including pressure build and natural release.

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Enoki Mushroom Soup with Soba Noodles, Lemongrass, and Ginger

This comforting Asian-inspired soup brings together the bold flavors of ginger, lemongrass, and sweet chili with tender mushrooms and hearty soba noodles for a quick and flavorful meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 144 kcal

Equipment

• 1 Pressure cooker 4-5 quart heavy-bottomed

Ingredients

  

Main ingredients

• 1 tablespoon Vegetable oil for saute
• 1 Shallot minced
• 1 inch Fresh ginger peeled and thinly sliced
• 1 tablespoon Sweet chili paste
• ¼ teaspoon Red pepper flakes
• 1 stalk Lemongrass cut into 2 inch pieces and sliced lengthwise
• 4 cups Vegetable stock
• 2 cups Water
• 6-8 oz Oyster mushrooms
• 6-8 oz Straw mushrooms
• 6-8 oz Enoki mushrooms
• 5-6 oz Soba noodles about 2 bundles
• ½ lb Baby bok choy
• Salt to taste

Instructions

 

Instructions

• Heat the vegetable oil in the pressure cooker pot over medium heat. Add minced shallot and sliced ginger and sauté for 2-3 minutes until fragrant.
• Stir in sweet chili paste and red pepper flakes. Cook another minute while stirring continuously.
• Add lemongrass, vegetable stock, and water. Increase heat until it boils and pressure builds.
• Cook under pressure for 15 minutes to infuse the broth.
• Do a natural pressure release. Add oyster and straw mushrooms. Close lid and cook another 10-15 minutes under pressure.
• Open cooker and remove lemongrass pieces. Add enoki mushrooms last for quick cooking.
• Cook soba noodles separately as per package instructions. Drain and serve with soup, adding baby bok choy and seasoning with salt.

Notes

Discard lemongrass before serving. Store soup and noodles separately. Freeze without noodles for best results.