Shishito to eringi, myoga no miso-itame / stir-fried shishito peppers, king oyster mushroom and Japanese ginger buds with miso sauce

Crispy shishito and myoga stand out in this small side dish, which offers the punch of red miso against the soft and chewy texture of eringi mushroom. To ensure crispiness of shishito and myoga, cook eringi on relatively high heat to prevent it from letting out moisture and making everything soggy.

1/2 of recipe:
36 calories; 2.0 g protein; 1.3 g fat; 5.7 g carbohydrate; 3.1 g net carbs; 81 mg sodium (with shoyukoji soy sauce rice malt made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.6 g fiber; 252 mg potassium

Shoyu raamen / ramen with soy sauce flavored soup

One of the standard ramen noodle variations in Japan comes with soy sauce flavored broth. Here is a tasty example topped with asparagus and eringi saute for spring and early summer. A combination of homemade chicken stock with a soft ginger aroma and niboshi-kobu-shiitake dashi (dried young sardine, kelp & dried shiitake stock) provides a flavorful underlying tone.

Proportion of seasonings was figured out backwards, starting from total sodium figures and the salt level needed to ensure tasty results, and it did work like magic after several trials and adjustment. Once you get the right proportion of seasonings, this is pretty simple to make and satisfies your taste buds.

1/2 of recipe:
427 calories; 18.2 g protein; 5.9 g fat; 74.7 g carbohydrate; 8.4 g net carbs; 500 mg sodium (with koikuchi shoyu regular soy sauce & shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 5.3 g fiber; 450 mg potassium

Takenoko no tsukeyaki / sauteed bamboo shoots in citrus soy sauce

This saute can be either strongly or softly flavored by adding or not adding marinade to the frying pan toward the end. Simply sauteing marinated bamboo shoots would naturally result in a soft flavor where their sweet yet tangy taste comes through. When a stronger flavor with punch is desired, continue sauteing bamboo shoots with some of the leftover marinade. In either case, eringi king oyster mushrooms compliment bamboo shoots really well.

1/2 of recipe (bamboo shoots & eringi mushrooms):
89 calories; 2.3 g protein; 1.2 g fat; 18.3 g carbohydrate; 15.8 g net carbs; 166 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 2.5 g fiber

1/2 of recipe (bamboo shoots, eringi mushrooms & vegetables):
95 calories; 3.0 g protein; 1.3 g fat; 19.1 g carbohydrate; 16.0 g net carbs; 172 mg sodium (with 50% reduced-sodium soy sauce & ponzujoyu made with 50% reduced-sodium soy sauce); 1 mg cholesterol; 3.1g fiber

Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  

1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 504 mg sodium; 0 mg cholesterol; 8.8 g fiber

Eringi to shimeji no namuru / namul saute with king oyster and shimeji mushrooms

A quick saute of mushrooms with sesame oil. Fresno pepper adds colorful contrast and soft crunch. Great as a filler in a bento box, too.

1/2 of recipe:
24 calories; 1.7 g protein; 1.3 g fat; 3.6 g carbohydrate; 0 g net carbs; 31 mg sodium; 0 mg cholesterol; 3.6 g fiber

Tomuyamukun / tom yum goong

Here is the tom yum goong I longed for. I finally was able to make this simple soup that indeed reminds me of what I routinely had from a locally popular Isan restaurant near my apartment in Bangkok. There is no secret. As with any cuisine, all you need is good ingredients. What I learned from my trials and errors over the years is not to add too much of aromatic ingredients and make a good stock.

1/4 of recipe:
111 calories; 14.9 g protein; 2.0 g fat; 10.3 g carbohydrate; 8.1 g net carbs; 427 mg sodium; 93 mg cholesterol; 2.3 g fiber

Shishito to eringi no amiyaki / grilled shishito peppers and king oyster mushrooms

From the prep stage, the crackling sound and earthy aroma of mushrooms and green peppers on the grill become part of your meal. Grilled ingredients in season are often eaten with soy sauce based dipping sauce, or with salt and a squeeze of citrus such as yuzu, sudachi and kabosu. The grilled eringi and shishito below are served with grated ginger and soy sauce mixed with dashi. This is a very straightforward way to cook with little involved ...

1/2 of recipe: 20 calories; 2.2 g protein; 0.3 g fat; 5.3 g carbohydrate; 2.4 g net carbs; 41 mg sodium (with 50% reduced-sodium soy sauce; 101 mg with regular soy sauce); 0 mg cholesterol; 2.9 g fiber

Kinoko-iri sundupu / soondupu jjigae Korean soft tofu stew with mushrooms

A tasty Korean soft tofu stew has made a comeback at our table! My now typical lineup of seasonings to reduce overall sodium -- shoyukoji soy sauce rice malt, shiokoji salted rice malt and (brown) rice vinegar -- works like a charm again here. The strong taste and aroma of dashi stock made of niboshi dried young sardines and konbu kelp is softened to a deeper note by adding the water used to rehydrate dried shiitake, which is one of assorted mushrooms that go into the stew. All in all, this is very satisfying, filling dish.

248 calories (1/2 of recipe); 18.9 g protein; 13.9 g fat; 16.1 g carbohydrate; 10.1 g net carbs; 574 mg sodium; 219 mg cholesterol; 6.0 g fiber

Tonyu miso nikomi udon / hot-pot udon wheat noodles in red miso and soy milk broth

A personal-size, sizzling hot pot with udon for cold days. The combination of aka miso and soy milk makes this a mild yet deep and satisfying dish. As it is individually cooked in a small clay pot, goody choices can easily be personalized. Even better, each pot can be prepared at a different time -- when noodles, soup and goodies are prepped and ready for assembly, everyone gets to enjoy hot pot simmered just for them, which is perfect for busy days when family members are on different schedules. This dish warms you up from the inside, but you still need to be careful not to burn your mouth!

With 80 g dried udon wheat noodles per serving:
529 calories (1/2 of recipe); 26.8 g protein; 13.3 g fat; 75.4 g carbohydrate; 67.2 g net carbs; 723 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 214 mg cholesterol; 8.2 g fiber

Okara to kinoko-iri kabocha no korokke / pumpkin croquettes with soybean pulp and mushrooms

Savory and sweet pumpkin croquettes. Sauteed enoki and eringi mushrooms are added for a slightly earthy, deep taste and aroma, which nicely disguises the low sodium content of the dish. The deep-fried version with crispy panko bread crumbs is quite satisfying even when eating only one or two pieces. The baked version tastes light and significantly cuts down the amount of oil and calories. The baked version involves a bit of a process to prepare panko, but it can be done ahead of time.

Deep-fried version (1/2 of recipe):
391 calories; 6.5 g protein; 26.4 g fat; 32.9 g carbohydrate;  25.0 g net carbs; 90 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 7.9 g fiber

Baked version (1/2 of recipe):
202 calories; 6.5 g protein; 6.0 g fat; 32.9 g carbohydrate; 25.0 g net carbs; 90 mg sodium (with shoyukoji made with 50% reduced-sodium soy sauce); 27 mg cholesterol; 7.9 g fiber

Fubaagu no shisomaki / small gluten cake burgers wrapped with perilla leaves

Tasty small burgers made with fu gluten cakes, an important source of protein in temple vegan dishes for more than a century! Gobo burdock root and eringi king oyster mushroom add a nice depth to the taste and some crunchiness to the texture, helping to create a mild and light yet quite substantial dish. Make extra or save some for bento lunch the next day. 

1/2 of recipe:
181 calories; 11.6 g protein; 5.9 g fat; 19.6g carbohydrate; 16.5 g net carbs; 204 mg sodium (with 50% reduced-sodium soy sauce; 321 mg with regular soy sauce); 107 mg cholesterol; 3.1 g fiber

1/3 of recipe:
121 calories; 7.3 g protein; 3.9 g fat; 15.7 g carbohydrate; 13.6 g net carbs; 136 mg sodium (with 50% reduced-sodium soy sauce; 214 mg with regular soy sauce); 71 mg cholesterol; 2.1 g fiber

Kinoko no sotee sarada / salad with sauteed mushrooms and citrus soy sauce

One of my typical baby leaf salads comes with sauteed mushrooms. Sauteed mushrooms work as a dressing, so cook them on lower heat to get the moisture out for mellower texture. Olive oil goes so well with citrus soy sauce, adding another fruity layer to the overall taste. See notes if you are out of ponzujoyu.

1/2 of recipe:
88 calories; 1.7 g protein; 6.1 g fat; 9.7 g carbohydrate; 125 mg sodium (when made with homemade ponzujoyu using 50% reduced sodium soy sauce; 350+ mg when made with store-bought ponzujoyu); 7 mg cholesterol; 5.6 g fiber

Kinoko to tofu no misoshiru / miso soup with mushrooms and tofu

When a light yet satisfying miso soup is desired, try the deep, aromatic taste of an assortment of mushrooms and awase miso, a mixture of red and white miso. Throw in some soft tofu to make the soup more substantial and a dash of shichimi pepper at the end to enhance the overall aroma.

1/2 of recipe:
67 calories; 6.4 g protein; 2.6 g fat; 7.1 g carbohydrate; 4.0 g net carbs; 242 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 3.1 g fiber  

Warabi to eringi no iridofu / scrambled tofu with bracken and king oyster mushrooms

Iridofu scrambled tofu is a wonderful way to showcase any in-season vegetable. Warabi bracken is no exception. As warabi is a great match with shrimp and mushrooms, the dish takes advantage of sakura ebi (for an underlying toasty note) and eringi mushrooms (for a hint of sourness). A delightful everyday meal companion.

1/2 of recipe:
128 calories; 10.0 g protein; 7.2 g fat; 6.9 g carbohydrate; 3.4 g net carbs; 169 mg sodium (with 50% reduced-sodium soy sauce, 198 mg with regular soy sauce); 61 mg cholesterol; 3.5 g fiber

Shiokoji kinoko / assorted steamed mushrooms with salted rice malt

A handy mushroom topping for a number of dishes, ranging from simple hiyayakko tofu to sautéed fish. This can also be added to vegetable or meat stir-fry as a quick taste and aroma booster. Use several different kinds of mushrooms for the best outcome.

1/6 of recipe (sauteed fish excluded):
27 calories; 1.1 g protein; 2.2 g fat; 2.0 g carbohydrate; 0.7 g net carbs; 37 mg sodium (with 50% reduced-sodium soy sauce; 44 mg with regular soy sauce); 0 mg cholesterol; 1.3 g fiber

Sakana no oisutaasoosu-ni, howajao-iri / simmered fish in oyster sauce-flavored broth with Sichuan peppers

A light nitsuke simmered dish with a Chinese twist. Sichuan peppercorns impart a gentle, tingling sensation. As fish by itself is a bit lonesome, a couple of vegetables and mushrooms are added to complement each other. 

1/2 of recipe:
114 calories; 17.1 g protein; 0.7 g fat; 10.5 g carbohydrate; 7.3 g net carbs; 196 mg sodium (with 50% reduced-sodium soy sauce; 235 mg with regular soy sauce); 46 mg cholesterol; 3.2 g fiber

Kyabetsu to kinoko no miso-itame / cabbage and mushroom saute with miso

An easy cabbage saute with shimeji and eringi mushrooms. Tender spring cabbage is complemented by slightly sweetened miso and the spicy punch of taka no tsume red chili pepper.

1/2 of recipe:
46 calories; 2.5 g protein; 1.5 g fat; 7.5 g carbohydrate; 4.5 g net carbs; 129 mg sodium (with reduced-sodium miso; 159 mg with regular miso); 0 mg cholesterol; 3.0 g fiber

Tonyu nabe / hot pot with soy milk broth

A somewhat rich hot pot with a very mild aftertaste.

1/2 of recipe:
413 calories; 46.5 g protein; 14.8 g fat; 21.8 g carbohydrate; 15.5 g net carbs; 707 mg sodium (with 50% reduced-sodium soy sauce for both broth and ponzujoyu; 980 mg with regular soy sauce); 74 mg cholesterol; 6.3 g fiber

Ingen to eringi no kinpira / kinpira saute with green beans and king oyster mushroom

Both soft and crunchy – here's a way to enjoy the contrasting textures of green beans and eringi mushroom! Since they are cooked at the same time, eringi also takes on the strong taste of seasonings, while the green beans stay relatively light inside, making this kinpira quite interesting.

Kaki to eringi no oisutaasoosu itame / oyster and king oyster mushroom saute with oyster sauce

A tasty triple oyster dish! The rich, deep taste of oyster sauce is a natural with oysters, while the chewy texture of eringi mushrooms stands out. Great with drinks or plain rice.