Enoki Stuffed Bean Curd Rolls
If you love dishes that are delicate yet bursting with flavor, these Enoki Stuffed Bean Curd Rolls are a must-try. Light, silky, and comforting, they combine tender bean curd with the subtle crunch of enoki mushrooms in a savory broth infused with miso and soy milk. Here’s everything you need to know to make, enjoy, and tweak this dish.
These rolls strike a perfect balance of umami and creaminess. The enoki mushrooms add a gentle earthy flavor and light crunch, while the bean curd sheets create a soft, silky exterior. The broth is rich and savory from the combination of chicken stock, miso, and soy milk, with a touch of heat if you add chili oil. A subtle nuttiness from toasted sesame seeds and the freshness of green onions complete the dish.
Substitutions & Variations
Bean curd sheets/rolls – you can use firm tofu slices as an alternative, though the texture will differ slightly.
Chicken broth – vegetable broth works if you want a vegetarian version.
Soy milk – regular milk or almond milk can be used, but the subtle soy flavor may be missing.
Enoki mushrooms – shiitake or oyster mushrooms can be used for a heartier texture.
Butter – coconut oil or olive oil can replace it for a dairy-free version.
Storage & Reheating
Storage: Keep leftover rolls and broth separate in airtight containers in the fridge for up to 2–3 days.
Freezing: The rolls themselves can be frozen.
Reheating: Warm the broth gently in a pot, then add the rolls and simmer for 2–3 minutes until heated through. Avoid boiling, which can make the bean curd tough.
Ingredients:
Bean curd sheets & rolls – serve as the wrapper and main protein, providing a silky, chewy texture that soaks up the broth beautifully.
Enoki mushrooms – the filling; delicate, slightly crunchy, and earthy, complementing the mild bean curd.
Unsalted butter – adds richness and a creamy mouthfeel, balancing the miso’s saltiness.
Spicy chili oil – optional, adds a mild heat and fragrance.
Chicken broth – forms the savory base of the soup; it enhances the umami profile.
Unsweetened soy milk – adds creaminess without overpowering the natural flavors.
White miso – boosts umami and adds depth; it also slightly thickens the broth.
Cabbage – provides texture, sweetness, and freshness to the dish.
Garnishes (sesame seeds & green onions) – add fragrance, crunch, and visual appeal.
Optional seasonings (salt, white pepper, soy sauce) – allow for taste adjustment at the end, making the dish customizable.
Ingredients:
50g Nature’s Soy bean curd sheets
60g Nature’s Soy bean curd rolls
400g enoki mushrooms
1-2 tbsp unsalted butter
1–2 tbsp spicy chili oil
2 cups chicken broth
1 cup Nature’s Soy unsweetened soy milk
2 tbsp white miso
1/4 head cabbage
garnishes: toasted sesame seeds and green onions
optional seasonings at the end: salt, white pepper, and soy sauce to taste
Directions:
Dip the bean curd sheets and rolls in hot water for 5–10 seconds to soften.
Trim the enoki mushroom ends, place them on the sheets or rolls, and roll them up.
In a pot over medium-low heat, melt butter with chili oil. Optional: add garlic for extra depth.
Pour in chicken broth and whisk in miso paste until fully dissolved. Keep the heat gentle.
Add cabbage and enoki-wrapped beancurd. Simmer until just tender, about 5–7 minutes.
Turn heat to low and stir in soy milk. Warm through gently do not boil, or the soy milk may curdle.
Taste test and add salt, white pepper, soy sauce, or more chili oil if needed.
Sprinkle toasted sesame seeds and green onions on top.
