Enoki Mushrooms with Garlic-Scallion Soy Sauce
There’s something magical about simple ingredients coming together to create bold, comforting flavors.
These Enoki Mushrooms with Garlic-Scallion Soy Sauce are light, savory, and packed with umami—perfect as a quick side dish or a flavorful topping for rice or noodles.
With their delicate texture, enoki mushrooms soak up the garlicky, soy-infused sauce beautifully, making every bite irresistibly delicious.
Best of all? This dish comes together in just 15 minutes, making it a go-to for busy weeknights or when you’re craving something light yet deeply satisfying.
Let’s get cooking!
For Enoki Mushrooms
- Enoki Mushrooms – Delicate and tender, these mushrooms have a mild flavor and soak up sauces beautifully.
- Water – Used for blanching the mushrooms to soften them while keeping their slight crunch.
For Garlic-Scallion Soy Sauce
- Oil – Helps sauté the garlic, bringing out its rich aroma.
- Garlic – The key flavor booster, adding a deep, savory taste to the sauce.
- Soy Sauce – The umami-rich base of the sauce; use tamari for a gluten-free option.
- Sugar – Balances the saltiness of the soy sauce with a touch of sweetness.
- Scallions – Adds freshness and a subtle onion-like flavor to the sauce.
Enoki Mushrooms with Garlic-Scallion Soy Sauce
Notes
Ingredients
- 2 packs (14 oz / 400 g) enoki mushrooms, trimmed (remove about 1 inch from the base)
- 2 tbsp oil
- 4 cloves garlic, minced
- 3 tbsp soy sauce (use tamari for a gluten-free option)
- 1 tsp sugar
- 2 scallions, thinly sliced
Instructions
- Blanch the Enoki:
- Bring a pot of water to a rolling boil.
- Blanch the enoki mushrooms for 2 minutes.
- Drain well and transfer to a serving plate.
- Prepare the Sauce:
- Heat oil in a pan over medium heat.
- Sauté the minced garlic until fragrant (about 1 minute).
- Stir in soy sauce and sugar, and bring to a quick boil.
- Turn off the heat, then mix in the sliced scallions.
- Assemble & Serve:
- Drizzle the hot garlic-scallion soy sauce over the enoki mushrooms.
- Serve immediately and enjoy!
Nutrition
Calories: 38.6 kcal | Carbohydrates: 7.7 g | Protein: 2.4 g | Fat: 0.6 g | Saturated Fat: 0.1 g | Cholesterol: 0.0 mg | Sodium: 16.1 mg | Potassium: 196.8 mg | Fiber: 1.4 g | Sugar: 3.1 g | Vitamin A: 8.7 IU | Vitamin C: 2.8 mg | Calcium: 2.7 mg | Iron: 0.2 mg
1. How do I prepare the enoki mushrooms properly?
Trim about 1 inch from the root base of the enoki mushrooms, then gently separate them into smaller bundles. Rinse under cold water to remove any debris and pat them dry with a paper towel. It’s that simple!
2. Can I use a gluten-free soy sauce for this recipe?
Yes, you can use tamari or another gluten-free soy sauce without compromising the flavor. It’s perfect for keeping the dish both gluten-free and tasty!
3. Is blanching the enoki mushrooms essential?
While blanching helps soften the mushrooms and gives them a tender texture, it’s not a must. If you’re in a rush, you can skip it and sauté them directly!
4. Can I add other veggies or proteins to this dish?
Definitely! Feel free to toss in tofu, bell peppers, or even some cooked chicken for a heartier dish. Just adjust the cooking times for each ingredient as needed.
5. How long will leftovers last, and how should I store them?
Leftovers should be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to keep the mushrooms’ texture just right.
