Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 4 dried shiitake mushrooms
1 C boiling water
6 C vegetable stock (or chicken)
1 1/2 T grated fresh ginger root
1 1/2 C thinly sliced carrot rounds AND/OR Beauty Heart Radish
3 C chopped bok choy, tatsoi, Chinese cabbage, kale, or broccoli
1 1/2 C thinly sliced leeks or onions
2 C firmly packed spinach or chard or Kale
1 cake tofu, cut into 1/2 inch cubes OR 1/2 pound cooked chicken cut into strips
salt
several drops dark sesame oil
1 green onion chopped as garnish - optional
1 Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes.
2 Bring stock to boil in large soup pot.
3 Add ginger, leeks/onions, bok choi/tatsoi and carrots. Lower heat and simmer 10 minutes, until vegetables are tender.
4 Drain mushrooms and add soaking liquid to soup.
5 Thinly slice shiitake caps and stir into soup with spinach and tofu/chicken; cook 5 minutes.
7 Sprinkle soup with sesame oil and optional green onions.
Ingredients 4 dried shiitake mushrooms
1 C boiling water
6 C vegetable stock (or chicken)
1 1/2 T grated fresh ginger root
1 1/2 C thinly sliced carrot rounds AND/OR Beauty Heart Radish
3 C chopped bok choy, tatsoi, Chinese cabbage, kale, or broccoli
1 1/2 C thinly sliced leeks or onions
2 C firmly packed spinach or chard or Kale
1 cake tofu, cut into 1/2 inch cubes OR 1/2 pound cooked chicken cut into strips
salt
several drops dark sesame oil
1 green onion chopped as garnish - optional
Directions 1 Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes.
2 Bring stock to boil in large soup pot.
3 Add ginger, leeks/onions, bok choi/tatsoi and carrots. Lower heat and simmer 10 minutes, until vegetables are tender.
4 Drain mushrooms and add soaking liquid to soup.
5 Thinly slice shiitake caps and stir into soup with spinach and tofu/chicken; cook 5 minutes.
7 Sprinkle soup with sesame oil and optional green onions.
