Enoki Mushroom, Soybean Sprout and Suolo Fish Soup

Why people make this soup

A bundle of enoki mushrooms, a bag of soybean sprouts, and a pound of small fresh sea fish — this simple combination becomes a genuinely nourishing weeknight soup. Beyond its bright, clean flavour, it is traditionally considered supportive of children’s brain development and mental sharpness — something parents have quietly relied on for generations.

Enoki mushrooms (sometimes called the “intelligence mushroom” in traditional food medicine) are notably high in zinc, a mineral that plays a well-established role in normal cognitive function. Soybean sprouts are considered more bioavailable than whole soybeans: the sprouting process breaks down anti-nutrients and releases additional micronutrients, making them easier to digest and absorb. The soup is also a practical source of lean protein from the fish, and makes a gentle, flavourful broth suitable for everyone at the table.

Method

1. Trim the root ends from both the enoki mushrooms and soybean sprouts; rinse well and set aside.
2. Prepare the fish: use scissors to remove the gills and gut each fish, then scrape off the scales and rinse thoroughly.
3. Heat a little oil in a pot over medium-high heat. Fry the fish until lightly golden on both sides — this step removes any fishiness and makes the broth turn milky.
4. Pour in 1.8–2.1 L of boiling water. Add ginger slices, enoki mushrooms, and soybean sprouts.
5. Bring back to a boil, then reduce to medium heat and cook for 45 minutes.
6. Season lightly with salt before serving. The soup is naturally sweet and needs very little seasoning.

Nourilo’s Tips

When the fish is genuinely fresh, this broth is naturally sweet with no unpleasant fishiness — the whole family can enjoy it. The soup is also traditionally thought to be supportive during pregnancy hypertension, post-natal constipation, and low milk supply. Soybean sprout soup has also long been used in folk remedies for flat warts.