I am happy that over the years my palate has expanded, helping me to enjoy a wide variety of new foods, including mushrooms and seaweed. Somehow, they have become some of my favorite vegetables. I have found soups to be the best way to cook and enjoy shiitakes. This soup is packed with nutrients from garlic and ginger, to immune boosting components and B vitamins from the mushrooms and other essential nutrients and omega-3 fatty acids from the seaweed. Great to save as leftovers and pack in a thermos on the go. Enjoy!
SHIITAKE MUSHROOM AND SEAWEED SOUP adapted from www.whfoods.org
Serves 4
ingredients
- 6 whole dried medium shiitake mushrooms
- 6 cups warm water
- 4 medium-sized pieces wakame seaweed
- 1 medium white onion, quartered and sliced thin
- 3 medium cloves garlic, chopped
- 2 TBS minced fresh ginger
- 2 TBS dry vegetable stock powder
- 2 TBS chopped dulse seaweed
- 2 TBS soy sauce
- 1 TBS rice vinegar
- 3 TBS minced scallion greens for garnish
- salt and pepper to taste, optional
directions
- Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
- Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
- When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
- Add dulse.
- Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.
Be well ~Meg @REJOOVwithMeg
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