Miso Enoki and Cabbage
This was an accidental recipe that luckily turned out to be a Friday favorite. As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes. I had some enoki mushrooms as was intending to make Steamed Tofu with Enoki Mushrooms but had forgotten to buy tofu. I had some cabbage as I was preparing to make Thai larb salad (spicy pork lettuce wraps), but had forgotten to defrost the meat.
I started to cook the cabbage and enoki separately, just thinking I would sauté them as random stir-fry but decided both cooked well together. Both cabbage and enoki have a high water content and thus you don’t really need oil as they can be cooked in its own juices. Another healthy fun fact: enoki were the first mushrooms studied for preventing cancer.
Once the cabbage and enoki were cooked down and wilted, I decided to mix them with a miso, mirin, garlic, ginger sauce that I used for my Miso Marinated Salmon. The results looked a bit messy, but it was flavorful and simple. It was pointed out the enoki looked like angel hair pasta, so I attempted to salvage presentation by winding up the enoki strands like spaghetti.
Miso Enoki and Cabbage
Yields: 2-3 servings
Ingredients:
- 1/2 head of cabbage, chopped (spinach would also work well here)
- 2 x 10 oz package enoki mushrooms, ends cut and cleaned
- 2 T shiro miso paste
- 2 T mirin
- 2 T sugar
- 1 T light soy sauce
- 1 T garlic, minced
- 1 T ginger, minced
- dash of red chili flakes
Directions:
Heat a little bit of canola oil in a large wok and add the red pepper flakes. Add the cabbage and cook until wilted. Push the cabbage to the side of the pan and add the enoki to the center. Cook until mushrooms have softened and water has evaporated.
Meanwhile, whisk together the miso, mirin, sugar, soy sauce, garlic and ginger in a saucepan over low heat. Stir until mixed thoroughly.
Gently stir in the miso mixture with the cabbage and enoki. Use a fork to spin the results spaghetti style on a plate for presentation points 🙂
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