![\"561\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/02\/561.jpg\")
<\/a><\/p>\nBuna Enoki Mushroom Udon Soup<\/strong><\/p>\n There are so many great mushrooms in Japan.<\/p>\n <\/p>\n I took them for granted until I moved to the US.<\/p>\n It was interesting because when I was in Japan, the regular mushrooms you see everywhere in the US seemed so cool in Japan, and now I miss all the Japanese mushrooms so much!<\/p>\n Buna shimeji and enoki \u00a0are two of many Japanese mushrooms that I love.<\/p>\n Luckily I can find them at the Asian grocery store in Minneapolis and whenever I go to the store I almost always get them.<\/p>\n Here is a noodle soup where these mushrooms are the star of the dish!<\/p>\n I made this for lunch a few weekends ago.<\/p>\n \u304d\u306e\u3053\u3046\u3069\u3093<\/strong><\/p>\n \u65e5\u672c\u306b\u3044\u305f\u6642\u306f\u3044\u308f\u3086\u308b\u201c\u30de\u30c3\u30b7\u30e5\u30eb\u30fc\u30e0\u201d\u304c\u30ab\u30c3\u30b3\u30a4\u30a4\u3001\u3068\u601d\u3063\u3066\u3044\u305f\u306e\u306b\u3001<\/p>\n \u30a2\u30e1\u30ea\u30ab\u306b\u6765\u305f\u3089\u3001\u65e5\u672c\u306e\u304d\u306e\u3053\u304c\u604b\u3057\u3044\uff08\u7b11\uff09\u3002<\/p>\n \u4e2d\u3067\u3082\u7279\u306b\u597d\u304d\u306a\u306e\u306f\u3001\u3076\u306a\u3057\u3081\u3058\u3068\u3048\u306e\u304d\u3002<\/p>\n \u30a2\u30b8\u30a2\u98df\u6599\u54c1\u5e97\u306b\u884c\u304f\u3068\u307b\u3068\u3093\u3069\u5fc5\u305a\u624b\u306b\u5165\u308c\u3066\u307e\u3059\u3002<\/p>\n \u3067\u3001\u5148\u65e5\u4f5c\u3063\u305f\u306e\u304c\u3001\u304d\u306e\u3053\u3046\u3069\u3093\u3002<\/p>\n \u305f\u3063\u3077\u308a\u3068\u5165\u308c\u305f\u3076\u306a\u3057\u3081\u3058\u3068\u3048\u306e\u304d\u3001\u305d\u3057\u3066\u3001\u30e9\u30c7\u30a4\u30c3\u30b7\u30e5\u306e\u304a\u308d\u3057\u304c\u30dd\u30a4\u30f3\u30c8\u3067\u3059\u3002<\/p>\n \u51fa\u6c41\u306b\u306f\u5c11\uff5e\u3057\u9162\u3092\u5165\u308c\u3066\u307e\u3059\u3002<\/p>\n \u3061\u306a\u307f\u306b\u3053\u306e\u5668\u306f\u5148\u65e5\u885d\u52d5\u8cb7\u3044\u3057\u3066\u3057\u307e\u3063\u305f\u3082\u306e\u3002<\/p>\n \u548c\u98df\u5668\u3068\u3057\u3066\u58f2\u3063\u3066\u3044\u305f\u308f\u3051\u3067\u306f\u306a\u3044\u306e\u3067\u3059\u304c\u3001\u8272\u3082\u96f0\u56f2\u6c17\u3082\u306a\u3093\u3060\u304b\u30a2\u30b8\u30a2\u30f3\u304b\u306a\u3001\u3068\u3002<\/p>\n \u5668\u306e\u958b\u304d\u3050\u3042\u3044\u3082\u9ad8\u3055\u3082\u3068\u3063\u3066\u3082\u4f7f\u3044\u3084\u3059\u3044\u306e\u3067\u6c17\u306b\u5165\u308a\u307e\u3057\u305f\u3002<\/p>\n \u672c\u65e5\u306e\u4ff3\u53e5\uff08\u3063\u3066\u3061\u3087\u3063\u3068\u305d\u3093\u306a\u6c17\u5206\u3060\u3063\u305f\u3093\u3067\uff08\u7b11\uff09\uff1a<\/strong><\/p>\n \u7570\u56fd\u306b\u3066<\/p>\n \u3046\u3069\u3093\u3059\u3059\u308c\u3070<\/p>\n \u80f8\u71b1\u304f<\/p>\n \u3046\uff5e\u3093\u3001\u4ff3\u53e5\u3063\u3066\u306a\u304b\u306a\u304b\u96e3\u3057\uff5e\u3044\u3002 \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Buna Enoki Mushroom Udon Soup There are so many great mushrooms in Japan.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11,12,28,29],"tags":[],"class_list":["post-34944","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34944"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34944\/revisions"}],"predecessor-version":[{"id":34976,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34944\/revisions\/34976"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup of buna shimeji and enoki mushrooms
\nsalt and pepper
\n1 cup water
\n4 inch long dry kombu (Japanese seaweed)
\n1 tablespoon soy sauce
\n1 tablespoon cane sugar
\n1\/2 tablespoon white vinegar
\n100g cooked udon noodle
\n2 radishes, peeled and grated
\n1 tablespoon chopped scallion1. Sautee mushrooms with oil.
\n2. Add water and dry kombu and continue to cook on medium to high heat. Remove the kombu right before it boils.
\n3. Turn the heat down. Add soy sauce, sugar, and white vinegar. Add udon noodle. Serve with grated radish and chopped scallion.\u3000<\/div>\n<\/a><\/p>\n<\/a><\/p>\n
\n\u3046\u3069\u3093\u3001\u3063\u3066\u51ac\u306e\u5b63\u8a9e\u306b\u306a\u308b\u306e\u304b\u3057\u3089\u3093\uff1f\u3001\u3068\u3044\u3046\u7591\u554f\u3082\u6b8b\u308b\u3057\u3002\u3002\u3002<\/p>\n<\/a> <\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"