Spicy Soup with Enoki Mushrooms and Wakame Seaweed

Spicy Soup with Enoki Mushrooms and Wakame Seaweed

I wanted to eat a refreshing soup, so I used ponzu. The spiciness of ra-yu makes you crave for more.

Please adjust the amount of ra-yu to your liking. Recipe by annnnn



2 servings
  1. 500 ml ☆Water
  2. 3 tbsp ☆Ponzu
  3. 1/2 bag Enoki mushrooms
  4. 1/2 small Carrot
  5. 1 tbsp Dried wakame seaweed
  6. 4 drops Ra-yu
  7. 1 dash White sesame seeds


  1. Change

    Remove the stems from the enoki mushrooms, and cut into half lengths. Slice the carrot into quarters or cut out a shape with a cookie cutter as illustrated in the picture.

  2. Change

    Add the carrot and the ☆ ingredients into a pot, and turn on the heat. Simmer until the carrot becomes soft.

  3. Change

    Add the enoki mushrooms to Step 2, and cook some more.

  4. Change

    When the enoki mushrooms are cooked, turn off the heat. Add the dried wakame seaweed and ra-yu spicy chili sesame oil, then stir.

  5. Change

    Serve in a bowl, and sprinkle white sesame seeds.

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