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.
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.