Saturday, January 12, 2013

Asian Mushroom Soup

John remembered me rambling on one day about growing my own mushrooms, and gave me a "grow your own" shiitake mushroom patch. He's sweet like that. The result was a bowl full of beautiful mushrooms that we needed to cook.  

But what should we make with these?
How about a kick-ass soup with a depth of flavor you would not believe.

Asian Mushroom Soup


  • 2 tablespoons grapeseed oil
    4 garlic cloves, thinly sliced
  • 1 (2-inch piece) fresh ginger, peeled and thinly sliced
  • 2 quarts reduced-sodium chicken broth
  • 3 tablespoons tamari sauce
  • 2 tablespoons fish sauce, optional
  • 10-15 Shiitake mushrooms, stemmed (stems can be diced and added in the pan with ginger)
  • 1 small head of Napa cabbage or roughly chopped
  • 1/2 onion diced
  • 1 small bunch scallions, thinly sliced
  • Dark sesame oil


Heat the oil in a large saucepan over medium heat and cook the garlic and ginger (and mushroom stems if you are using them) until browned. Combine the broth, soy sauce, and fish sauce, to the saucepan and bring to a simmer. Add the remaining ingredients except scallions, and sesame oil. Simmer for 20 minutes.  Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.  The sesame oil makes it, so don't skimp.

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