Steam curls up from the valve and your stomach starts talking back. You spot that little bit of condensation and you feel that hunger creeping in faster than you thought. It 9s like your kitchen is telling you, hey, somethin 9s cooking, and it smells darn good already.
Now you remember that fresh enoki mushrooms you picked up yesterday. They got this delicate look but don 9t let that fool ya. They bring a tender pull and subtle flavor when cooked just right. Plus, they soak up the flavors around 9em like a champ.
You 9re about to dive into a bowl of soup that 9s quick to make but feels like you spent hours on it. With your pressure cooker ready to roll, you 9ll have that warm broth depth and little spicy kick from a Thai chili pepper, if you 9re feeling bold. You 9re in for a good one that 9s gonna satisfy the taste buds and the soul.
What Makes Pressure Cooking Win Every Round
- Speedy cooking means you ain 9t gotta wait forever for your food. Find out how pressure cooking speeds up recipes like our Vegan Sticky Sesame Chickpeas.
- Broth depth is enhanced because the pressure traps all those flavors inside. Similar to the layered flavors in our Stuffed Pepper Soup, you get a rich and satisfying taste.
- Retains nutrients better than regular boiling or simmering, making meals healthier and tastier.
- Steam cues help you know exactly when to quick release or slow release, just like in the Stuffed Pepper Soup recipe.
- Less cleanup since you 9re cooking everything in one pot - saving you time and effort.
- Consistent results that always turn out tender and tasty, making this method a real kitchen winner.
The Complete Shopping Rundown
- ½ pound fresh enoki mushrooms with roots removed.
- 2 garlic cloves, finely chopped for that punch of flavor.
- 3 tablespoons ketchup for a tangy twist.
- 1 Thai chili pepper, optional if you want some heat.
- 1 tablespoon cooking oil for sautéing.
- 2 drops of sesame oil to add that nutty aroma at the end.
- Salt to taste, gotta get that flavor just right.
- ½ cup of water or stock if you prefer more richness.
How It All Comes Together Step by Step
- Heat the cooking oil in your pressure cooker on medium heat. You 9ll see it shimmer just right.
- Throw in the chopped garlic and sauté till it smells super good, about a minute. Watch it don 9t burn! Don 9t forget to check out our Slow Cooker Garlic Butter Beef Bites & Potatoes recipe for more garlic flavor inspiration.
- Stir in the ketchup and cook for another minute to let those flavors blend well.
- Add the Thai chili pepper if you 9re using it, then pour in your water or stock.
- Seal the lid and bring it to pressure. When steam cues show, do a slow release and simmer for 5 minutes. This brings out the broth depth you want.
- Quick release the pressure, open and add in your enoki mushrooms. Cook for 2-3 minutes until tender but still got a little pull. Season with salt and drizzle those sesame oil drops. Finish by garnishing with green onion or coriander before serving.
Smart Shortcuts for Busy Days
- Use pre-chopped garlic or garlic paste to save time.
- Grab bottled chicken or veggie stock instead of water for an extra flavor boost, similar to tips in our Stuffed Pepper Soup.
- Swap fresh chili for chili flakes if you don 9t have Thai chili around.
- Skip the garnish when you 9re in a real rush, soup still tastes great.
- Make double batch and freeze half for a quick reheat later in the week.
What It Tastes Like Fresh From the Pot
When you dip your spoon in that first time, you notice the broth is light but has a surprising depth from the ketchup and garlic. It 9s kinda tangy but smooth, like it wraps around your tongue. For a rich and hearty complement, try our Cowboy Casserole.
The enoki mushrooms add this tender pull that 9s just enough to remind you they 9re the star without stealing the show. They soak up all those garlicky, slightly spicy vibes perfectly.
And if you added the Thai chili, there 9s a subtle heat that sneaks in after the sip, making you want another spoonful. That little hint of sesame oil at the end ties everything together with a warm nutty hug.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge for up to 3 days. That way the broth stays fresh and mushrooms retain their texture.
- You can freeze the soup but do it without garnish. Mushrooms get kinda mushy after freezing, so better add fresh herbs when reheating.
- Reheat gently on the stove or microwave using low power to avoid changing the broth depth and keep that tender pull in mushrooms.
- If the broth thickens too much after storage, just add a splash of water or stock to loosen it up when reheating.
The FAQ Section You Actually Need
- Can I use other mushrooms besides enoki? Sure thing! Shitake or oyster mushrooms work real good but keep cook time similar so they don 9t get too mushy. See different mushroom uses in our Vegan Sticky Sesame Chickpeas post.
- What if I don 9t have a pressure cooker? You can totally do this on a stove top. Simmer covered for about 20 minutes and add mushrooms last, cooking just until tender.
- Do I have to use ketchup? Nope, ketchup adds a tangy sweetness but plain tomato paste or even a splash of soy sauce can swap in for different flavors.
- Why quick release or slow release pressure? Slow release helps build broth depth without harsh sudden cooking, perfect for simmering. Quick release is great for delicate mushrooms so they keep their tender pull.
- Can I skip the chili pepper? Yeah, chili is optional. Soup is still tasty without it, just a milder flavor.
- How do I know the soup 9s done? When the steam cues tell ya and the mushrooms got that tender pull but ain 9t falling apart, you 9re all set to eat!
Easy Enoki Mushroom Soup: A Cozy Pressure Cooker Treat
Equipment
- 1 Pressure cooker for cooking
Ingredients
Main Ingredients
- ½ pound fresh enoki mushrooms roots removed
- 2 cloves garlic finely chopped
- 3 tablespoons ketchup for tangy twist
- 1 Thai chili pepper optional
- 1 tablespoon cooking oil for sautéing
- 2 drops sesame oil added at finish
- Salt to taste
- ½ cup water or stock for richness
- Green onion or coriander for garnish
Instructions
Instructions
- Heat the cooking oil in your pressure cooker on medium heat until it shimmers.
- Add the chopped garlic and sauté for about a minute until fragrant.
- Stir in the ketchup and cook for another minute to blend flavors.
- Add the Thai chili pepper (if using) and pour in the water or stock.
- Seal the lid and bring to pressure. Once steam cues show, do a slow release and simmer for 5 minutes.
- Quick release the pressure, open, and add the enoki mushrooms.
- Cook for 2–3 minutes until mushrooms are tender but still have some pull. Season with salt.
- Finish by drizzling sesame oil and garnishing with green onion or coriander before serving.
