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.


Calories per serving:

195 calories

Dietary restrictions:

Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 9g 13%
  • Carbs 15g 5%
  • Saturated 3g 13%
  • Fiber 1g 3%
  • Sugars 7g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 13g 27%
  • Cholesterol 24mg 8%
  • Sodium 510mg 21%
  • Calcium 53mg 5%
  • Magnesium 30mg 8%
  • Potassium 491mg 14%
  • Iron 1mg 8%
  • Zinc 1mg 8%
  • Phosphorus 156mg 22%
  • Vitamin A 10µg 1%
  • Vitamin C 3mg 4%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 34µg 8%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 17µg 21%
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