Ya-Yai Mushroom Soup

Ingredients

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

More Recipes

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.

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Directions

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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