Ya-Yai Mushroom Soup

Name: Ya-Yai Mushroom Soup
Ingredients: 1/4 cup ground pork; 2 1/2 tablespoon seaweed; 1 tablespoon cilantro roots, ground in a mortar and pestle; 1 teaspoon sugar; 4 1/4 cup chicken stock; 1/2 cup sliced seasonal mushrooms, such as wild or oyster mushrooms; 2 1/2 tablespoon 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

Ian Chalermkittichai|Oct. 4, 2012 2:04 pm EST

2 (1 ratings)

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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.

Servings

3

Ingredients

1/4 cup ground pork
2 1/2 tablespoon seaweed
1 tablespoon cilantro roots, ground in a mortar and pestle
1 teaspoon sugar
4 1/4 cup chicken stock
1/2 cup sliced seasonal mushrooms, such as wild or oyster mushrooms
2 1/2 tablespoon 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

Directions

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