Shiitake Mushroom Soup Food
HEARTY SHIITAKE MUSHROOM AND MISO SOUP
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.
SHIITAKE MUSHROOM SOUP
Shiitake mushrooms add an earthly flavor to this simple soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix all ingredients except noodles in 2-quart saucepan. Heat to boiling over medium heat; boil 3 minutes.
- Add noodles. Heat to boiling; reduce heat. Simmer uncovered 3 minutes; stirring occasionally.
Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 520 mg
SHIITAKE MUSHROOM SOUP
Make and share this Shiitake Mushroom Soup recipe from Food.com.
Provided by StrikingEyes00
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute mushrooms and ginger in olive oil until soft and fragrant.
- Add chicken stock and water and bring to a boil.
- Add Soba noodles and boil until soft.
- Lower heat and add spinach, cook until wilted.
- Finally add soy sauce and lime juice to taste.
CREAMY SHIITAKE MUSHROOM SOUP
This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
- Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
- In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
- Cook on low for one minute more and then serve with freshly cracked pepper on top.
Nutrition Facts : Calories 72.6, Fat 5.1, SaturatedFat 1.9, Cholesterol 8.3, Sodium 836.3, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 2.3
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