Mushroom and Rice Soup

Mushroom and Rice Soup

With three varieties of mushroom.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1/2 pack (50 g / 1.8 oz)

1/2 pack (50 g / 1.8 oz)

1 (15 g / 0.5 oz)


1.5 cups


  1. Place the rice in a bowl, douse in boiling water. Mix well and drain.
  2. Break apart the shimeji mushrooms. Remove the hard stem from the enoki mushrooms dividing in half equally. Remove the stem from the shiitake mushroom and slice into thin pieces.
  3. Place (A) and (2) in a bowl and season with soy sauce. Add in (1). Boil and leave to simmer for 1-2 minutes before serving.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.


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