| This soup is the
one to make for someone who doesn't feel up to par. It is more effective
than the proverbial chicken soup since shiitake mushrooms are known to
enhance the immune system. It also tastes wonderful.
1)
Soak 12 dried shiitake mushrooms in 2 qt. water for 1/2
hour, or until they are soft. Remove them and squeeze the water back into
the bowl. Soaking liquid should be reserved for the broth. Thinly slice
the shiitakes. Set aside.
2)
Chop 1 small onion, thinly slice 1 carrot, peel and slice
1 small yam.
3)
In a soup kettle, heat 1-2 Tb. oil. First sauté the shiitakes until
they turn golden, then add the onion. At the same time add 1 Tb. sesame
oil. As the onions begin to brown, add the carrot and yam.
4)
Next add 1 c. Chinese cabbage, sliced thinly, 1 clove garlic,
chopped, and 1/2 Tb. fresh ginger, grated. Turn all
vegetables in the pot frequently. Add more cooking oil only if necessary.
5)
When vegetables are
well-browned, add reserved shiitake soaking liquid and bring to a boil.
Add a few leaves of fresh spinach, 1/3 c. shoyu (soy
sauce), and fresh grated pepper. Taste and correct seasoning.
6)
Serve hot, with sliced scallions on top. Optional: Cooked soba noodles
(Japanese pasta made of buckwheat) add a pleasant texture to this soup.
Serves 6
|
*Shitake
Mushroom Soup
From The