Japanese-style mushroom and tuna soup

Name: Japanese-style mushroom and tuna soup
Total time: 15 min
Yield: 2 Servings
Ingredients: 🍄 Enoki mushroom 1/2 pack (remove the base); 🍄 Shimeji mushroom 50g (divide into small clusters); Canned tuna 1 can (non-oil); Soy sauce 1 teaspoon; 🧂 Salt 1/2 teaspoon; 💧 Water 500ml

Cost $6, save $7

Source: Recommended by CookGo

15 Min
2 Servings
$6

Japanese-style mushroom and tuna soup

Cost $6, save $7

Source: Recommended by CookGo

15 Min
2 Servings
$6

INGREDIENTS

Mushroom types
- 🍄 Enoki mushroom 1/2 pack (remove the base)
- 🍄 Shimeji mushroom 50g (divide into small clusters)
Canned goods
- Canned tuna 1 can (non-oil)
Seasonings
- Soy sauce 1 teaspoon
- 🧂 Salt 1/2 teaspoon
For soup
- 💧 Water 500ml

STEPS

Put water in a pot and bring to a boil.

Add enoki and shimeji mushrooms, cook for about 2 minutes.

Add the contents of the tuna can, soy sauce, and salt, then simmer for another 2–3 minutes.

Serve in a bowl. Let cool slightly to infuse the flavors.

NUTRIENTS

Per 1 serving

🔥

120

Calories

10g
Protein
5g
Carbs
4g
Fats

💡 Tips

Using ponzu sauce instead of soy sauce will give the soup a refreshing taste.Let it rest overnight for the flavors of tuna and mushrooms to infuse throughout the soup.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.