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 26g 40%
  • Carbs 46g 15%
  • Saturated 8g 40%
  • Fiber 2g 8%
  • Sugars 22g
  • Monounsaturated 12g
  • Polyunsaturated 4g
  • Protein 40g 81%
  • Cholesterol 71mg 24%
  • Sodium 1,530mg 64%
  • Calcium 160mg 16%
  • Magnesium 90mg 23%
  • Potassium 1,472mg 42%
  • Iron 4mg 25%
  • Zinc 3mg 23%
  • Phosphorus 468mg 67%
  • Vitamin A 30µg 3%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 1mg 56%
  • Riboflavin (B2) 1mg 71%
  • Niacin (B3) 20mg 100%
  • Vitamin B6 1mg 46%
  • Folic Acid (B9) 102µg 25%
  • Vitamin B12 0µg 7%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 52µg 64%
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