Enoki Mushrooms — 300g

Also known as Enokitake

Delicate, crunchy strands with a mild, slightly sweet flavor. Enoki slip effortlessly into soups, stir‑fries, noodles and salads, cooking in just 1–2 minutes for a clean, satisfying bite.

Why you’ll love it

• Ultra‑fresh crunch and gentle sweetness that pairs with almost anything.
• Cooks fast — perfect for busy weeknights and last‑minute add‑ins.
• Great texture contrast for soups, hot pot, stir‑fries, noodles and cold salads.
• Stays slender and photogenic in the bowl — lovely for plating.

How to enjoy

1. Broth‑based enoki & tofu soup Broth‑based — Simmer a light base with clear chicken stock (or mushroom hot pot broth like Haidilao Mushroom), then slide in enoki and cubes of silken tofu. Cook 1–2 minutes and finish with a drizzle of sesame oil.
2. Garlic‑ginger enoki stir‑fry with soy & sesame — Flash‑sauté aromatics, add enoki, then season with a splash of light soy sauce and a few drops of sesame oil. Toss for 1–2 minutes and finish with sliced spring onion.
3. Chilled sesame‑vinegar enoki salad — Blanch enoki 30–40 seconds, chill, then dress with rice vinegar, a touch of soy, a spoon of chili oil, and minced garlic. Sprinkle toasted sesame seeds.
4. Hot pot favorite: enoki bundles — Dip small clusters into a simmering base like Haidilao Spicy for 30–60 seconds. Pair with beef rolls and soak up broth with tofu puffs.

Prep Tips

• Trim 1–2 cm from the root base; separate into small clusters.
• Rinse briefly and pat dry to avoid waterlogging.
• Cook quickly — 1–2 minutes is enough to keep a tender crunch.
• For stir‑fries or noodles, add enoki at the end to prevent overcooking.

Pairs well

• Kikkoman All‑Purpose Soy Sauce
• Hengshun White Rice Vinegar 500ml
• Lee Kum Kee Pure Sesame Oil 207ml
• Ever Green Silken Tofu, 300g
• Chunsi Jiangxi Rice Vermicelli 300g

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