Ya-Yai Mushroom Soup

Ya-Yai Mushroom Soup

Ember Room


For the meatballs

  • 1/4 Cup  ground pork
  • 2 1/2 Tablespoons  seaweed
  • 1 Tablespoon  cilantro roots, ground in a mortar and pestle
  • 1 Teaspoon  sugar

For the soup

  • 4 1/4 Cups  chicken stock
  • 1/2 Cup  sliced seasonal mushrooms, such as wild or oyster mushrooms
  • 2 1/2 Tablespoons  diced Japanese tofu
  • 1 Teaspoon  whole white peppercorns
  •   Mushroom soy sauce, to taste
  • scallion, green and white parts, sliced on a bias, for garnish

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by Ian Chalermkittichai

This easy, seasonal mushroom soup is a staple of the dinner menu at Ember Room, located in midtown Manhattan in New York City. With just 10 ingredients, this recipe will keep your shopping list delightfully short.

See all soup recipes.


For the meatballs

In a medium-sized bowl, mix together all of the ingredients and shape into six 1-inch balls.  

For the soup

Bring the chicken stock to a boil in a medium to large pot and add the meatballs. As they begin to cook, add the mushrooms, tofu, and white peppercorns. Cook for 5 minutes. Top with mushroom soy sauce, to taste, and garnish with the scallion.

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