Shiitake mushrooms are umami powerhouses - their meaty texture and deeply savory flavor make them stars of Asian cuisine. This soup celebrates shiitakes with clean, simple flavors that let the mushrooms shine. It's the kind of soup you'd find in a good Japanese restaurant.
Fresh shiitakes are best for this soup, but dried shiitakes work too and actually have even more concentrated umami. If using dried, rehydrate them and use the soaking liquid as part of your broth for incredible depth.
Shiitake Benefits
- Umami king: Natural glutamates
- Immune support: Traditional medicinal use
- Meaty texture: Satisfying bite
- Vitamin D: One of few food sources
Asian Additions
- Soft tofu cubes
- Rice noodles
- Bok choy
- Soft-boiled egg
Serving Suggestions
- Sliced green onions
- Sesame seeds
- Chili oil drizzle
- Perfect as a starter
Shiitake Mushroom Soup
Umami-rich soup with meaty shiitakes.
Nutrition per serving
145Calories
8gProtein
12gCarbs
8gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Sauté mushrooms. Heat sesame oil in a large pot over medium-high heat. Add shiitakes and cook until golden, 6-8 minutes. Add garlic and ginger. Cook 1 minute.
-
Build soup. Add broth, soy sauce, and mirin. Bring to a simmer. Cook 10 minutes to let flavors meld.
-
Add tofu. Gently add tofu cubes. Simmer 5 minutes until heated through.
-
Serve. Ladle into bowls. Top with green onions and sesame seeds.
Recipe Notes
- Dried shiitakes: Rehydrate and use soaking liquid as broth.
- Add noodles: Rice noodles make it a meal.
- Miso variation: Stir in white miso at the end.
- Storage: Refrigerate 4 days. Tofu may change texture.
