Easy Enoki Mushroom Soup: A Cozy Pressure Cooker Treat
This cozy enoki mushroom soup is warming, quick to prepare in a pressure cooker, and hits all the right notes of tangy, savory, and umami with a subtle chili kick and nutty sesame finish.
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.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently and add splash of stock if broth thickens.