Shiitake Mushroom Soup
Discover the perfect balance of earthy flavors and wholesome nourishment with this Shiitake Mushroom Soup recipe. Brimming with sautéed onions, fragrant garlic, and a kick of fresh ginger, this comforting soup showcases the rich, umami depth of rehydrated shiitake mushrooms paired with tender carrots and protein-packed tofu. A splash of soy sauce and a hint of rice vinegar elevate the broth, while sesame oil adds a delightful nutty essence. Garnished with vibrant green onions and optional fresh cilantro, this easy-to-make vegan recipe is ready in under 45 minutes and is perfect for a light lunch or warming dinner. Ideal for mushroom lovers, this recipe is both nutritious and bursting with flavor, making it an irresistible addition to your collection of cozy soup recipes.
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Recipe Information
Ingredients
- 1 cup dried shiitake mushrooms
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup firm tofu, cubed
- 3 stalks green onions, sliced
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Place the dried shiitake mushrooms in a bowl and cover with 2 cups of warm water. Let them soak for 20 minutes until softened. Once rehydrated, slice the mushrooms thinly and reserve the soaking liquid.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the sliced carrots and sauté for 3 minutes to slightly soften them.
Pour in the vegetable broth and the reserved mushroom soaking liquid, being careful not to include any sediment from the bottom of the bowl.
Stir in the soy sauce, rice vinegar, and sliced shiitake mushrooms. Bring the soup to a gentle simmer and cook for 15 minutes.
Add the cubed tofu and cook for an additional 5 minutes to warm it through.
Stir in the sesame oil, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with green onions and chopped cilantro if desired. Serve hot.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 42.7 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 64.2 mcg | 321% | |
| Calcium | 2066 mg | 159% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 6515 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
