Ya-Yai Mushroom Soup

Ya-Yai Mushroom Soup
Staff Writer
Ya-Yai Mushroom Soup
Ember Room

Ya-Yai Mushroom Soup

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.

Deliver 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
  • 1 scallion, green and white parts, sliced on a bias, for garnish


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.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.