A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shiitake Mushroom Seaweed Soup
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- #111000
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 whole dried medium shiitake mushrooms
6 cups warm water
4 medium sized pieces wakame seaweed
1 medium onion, quartered and sliced thin
3 cloves garlic, chopped
2 tablespoons minced fresh ginger
2 tablespoons chopped dulse seaweed
2 tablespoons dry vegetable stock powder
2 tablespoons soy sauce
1 tablespoon rice vinegar
3 tablespoons minced scallion greens for garnish
salt and white pepper to taste
directions
Rinse mushrooms and wakame and soak in 2 cups of the warm water for about 10 minutes, or until soft. Save water.
Heat 1 tablespoon seaweed water in medium sized soup pot. Saute onion in seaweed water over medium heat for about 5 minutes stirring frequently. Add garlic, ginger and continue to saute 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.
Recipe Source: Whole Foods
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nutrition data
Nutritional data has not been calculated yet.
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