SHIITAKE MUSHROOM SOUP (VEGAN-ADAPTABLE)

A rich, umami-packed soup featuring tender shiitake mushrooms in a savory broth

KEY INFO:

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Difficulty: Moderate
Dietary: Vegetarian, Vegan-optional, Gluten-free adaptable

EQUIPMENT NEEDED:

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups/spoons
Alternative: Slow cooker for longer cooking method

INGREDIENTS:

Base:
• 1 lb (450g) fresh shiitake mushrooms, sliced
• 1 medium onion, diced (1 cup/150g)
• 4 garlic cloves, minced
• 2 tablespoons (30ml) olive oil

Liquid:
• 4 cups (950ml) vegetable broth
• 2 cups (475ml) water
• 2 tablespoons (30ml) soy sauce or tamari (GF option)

Seasonings:
• 1 tablespoon white miso paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

METHOD:

1. Heat olive oil in pot over medium heat
2. Add onions and cook until translucent (5-7 minutes)
3. Add garlic and mushrooms, cooking until mushrooms release moisture (8-10 minutes)
4. Pour in broth, water, and soy sauce. Add bay leaves and thyme
5. Bring to boil, then reduce to simmer for 20 minutes
6. Stir in miso paste until completely dissolved
7. Add optional ingredients if using and simmer 5 more minutes
8. Taste and adjust seasoning

CRUCIAL TIPS:

• Don’t wash mushrooms – wipe with damp cloth
• Remove stems before slicing
• Dissolve miso in small amount of broth first to prevent clumping
• Don’t boil after adding miso to preserve probiotics

VARIATIONS:

1. Creamy version: Blend half the soup, add cream
2. Spicy: Add chili oil or red pepper flakes
3. Korean-style: Add kimchi and gochugaru
4. Japanese-style: Use dashi instead of vegetable broth