1. 1

   Prepare enoki mushrooms by cutting off roots; clean with a brief rinse and pat dry. Separate the enoki stems.^*2

2. 2

   In a pot, combine 840 ml / 3 ½ C water and 1/2-3/4 t salt and bring to a boil. Add the enoki mushrooms and stir for a few seconds; remove the pot from heat and set aside for 30 minutes to extract the umami of the enoki for soup stock.

3. 3

   In another pot, boil water for the cucumbers. Rinse them with water and rub about 1/2 t salt onto each wet cucumber (see photo). This removes extra moisture content and their distinctive “green” smell. Blanch the salted cucumbers in the boiling water for about 20 seconds, then remove and cool with cold water. Cut cucumbers in rounds 1.0-1.3 cm / 0.4-0.5 in. thick.

   

4. 4

   Separate the enoki and soup stock using a colander; set aside. Place the soup stock and 1 T soy sauce in a pot and bring to a boil. Add the cucumbers, reduce to medium heat and bring to another boil. Add the enoki to the pot and when warmed, immediately turn off heat. Taste and adjust with salt.

5. 5

   Serve in individual bowls garnished with lemon slice or grated ginger.

Recipe by Michiko Yamamoto