Shiitakemushroomsoup Recipes

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HEARTY SHIITAKE MUSHROOM AND MISO SOUP



Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

SHIITAKE MUSHROOM SOUP



Shiitake Mushroom Soup image

Shiitake mushrooms add an earthly flavor to this simple soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-ounce carton)
1 package (3.2 ounces) fresh shiitake mushrooms
1 small bell pepper, chopped (1/2 cup)
1/2 cup snap pea pods
1 teaspoon dried rosemary leaves
1 teaspoon soy sauce
1/2 package (8-ounce size) dried Chinese noodles

Steps:

  • Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes.
  • Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes; stirring occasionally.

Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 520 mg

MISO SOUP WITH SHIITAKE MUSHROOMS



Miso Soup with Shiitake Mushrooms image

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

SHIITAKE MUSHROOM SOUP



Shiitake Mushroom Soup image

Make and share this Shiitake Mushroom Soup recipe from Food.com.

Provided by StrikingEyes00

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups shiitake mushrooms
2 tablespoons fresh ginger, grated
2 tablespoons olive oil
1 cup chicken stock or 1 cup vegetable stock
3 cups water
1 (12 ounce) package soba noodles
10 ounces spinach
soy sauce
lime juice

Steps:

  • Saute mushrooms and ginger in olive oil until soft and fragrant.
  • Add chicken stock and water and bring to a boil.
  • Add Soba noodles and boil until soft.
  • Lower heat and add spinach, cook until wilted.
  • Finally add soy sauce and lime juice to taste.

CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP



Chicken, Spinach & Shiitake Mushroom Soup image

A beautiful soup, in taste, appearance, and nutrition. This is a complete meal in itself. This recipe includes directions for the stock, if you don't have time a chicken bouillon cube works as well. Just be sure to cook some chicken pieces to add into the soup near the end, it's worth it.

Provided by kelly in TO

Categories     Stocks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 carrots, diced
3 celery ribs, diced
1 onion, diced
2 tablespoons olive oil
2 garlic cloves, chopped
6 ounces shiitake mushrooms, sliced
2/3 cup baby spinach leaves
nutmeg
salt and pepper
1 whole chicken
1 onion, chopped
2 carrots, chopped
3 celery ribs, chopped
2 bay leaves

Steps:

  • For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
  • For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
  • When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
  • Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
  • As an variation you may also add a poached egg or some grated parmesan on top of the soup.

Nutrition Facts : Calories 570.4, Fat 40.1, SaturatedFat 10.8, Cholesterol 162.6, Sodium 218.4, Carbohydrate 10.9, Fiber 3.2, Sugar 4.9, Protein 40

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