Shiitake Mushroom Soup with Scallion Garnish – Vegetarian/Vegan-Friendly Recipe

Sometimes I need a break from bone broths, but I worry about the lack of flavor you normally get with bone or dry seafood broths. That’s why I’ve come up with the perfect solution – a delicious and flavorful Shittake Mushroom Soup with a scallion garnish. Not only is this soup vegetarian and vegan friendly, but it also packs a punch in terms of health benefits. Shiitake mushrooms, the star ingredient of this soup, are not only incredibly tasty but also incredibly good for your health. Shiitake mushrooms are packed with so much nutritional value and have a range of health benefits that they have earned the title of “king of mushrooms.” Not only that, but shiitake mushrooms have been used in Chinese medicine for centuries thanks to their medicinal properties.

I will use dried shiitake mushrooms for this dish, as they provide a concentrated flavor that perfectly complements the other ingredients. If you want to use fresh ones, you can, but I feel that they lack the depth of flavor that dried shiitake mushrooms offer. When a shiitake mushroom is dried, it becomes a significant prized ingredient in various sauces, soups, and dishes. It locks in the flavor enhancing it even, not to mention with it being dried, they store very well.

To begin, you will need the following ingredients:

  • 1 cup of dried shiitake mushrooms
  • 4 cups of water
  • White Pepper
  • Salt
  • 2 teaspoons of soy sauce (or tamari for a gluten-free option) (optional)
  • 1 teaspoon of sesame oil (optional)

Here are the instructions:

  1. Start by rehydrating the dried shiitake mushrooms overnight.
  2. Give the dried shiitakes a quick cold water rinse to get any grim or dust off the mushrooms
  3. Place the mushrooms in 4 cups of water and use a heavy weight to keep them from floating
  4. Strain the mushrooms, but keep the water you soaked them in a separate pot
  5. Go through the mushrooms and remove any stems if desired, as they can be a bit tough to chew. If the pieces are too big make sure to cut them in half for easier consumption. You can keep the stems to cook in the broth.
  6. Pour the mushroom-infused water into a pot and bring it to a boil.
  7. Add the rehydrated shiitake mushrooms to the pot and let them simmer for about 15-20 minutes, or until they become tender and fully cooked.
  8. Season the soup with white pepper and salt to taste.
  9. If you want to enhance the flavor even further, add 2 tablespoons of soy sauce (or tamari for a gluten-free option) and 1 teaspoon of sesame oil (optional).
  10. Serve and garnish with a sprinkle of chopped scallions on top for added freshness and a pop of color.

Although this soup takes a little prep with an overnight soak and rehydration of the dried shiitake mushrooms, the results are well worth the effort. If you are looking for a light soup that is packed with flavor and vegetarian or vegan-friendly, this shiitake mushroom soup is the perfect choice. I hope this soup makes it to your menu and brings you joy with every spoonful.

Happy Eating!

<3 Ann