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Collection: Vegan Soups, Stews & Chilis
Recipe By: DisDog
Dried Shiitake Ginger Broth
Ingredients
- 12 whole dried washed shiitake mushrooms – available from all major supermarkets in the asian section
- 1 large knob ginger (approximately 20 cm x 2 cm) peeled and chopped into thumb-sized pieces.
- 4 cloves whole peeled garlic
- 3 spring onions (roots removed) chopped into 10 cm segments
- 3 litres chicken/vegetable stock or water
- 2 tbsp soy sauce or tamari
- It’s as simple as throwing it all in a large saucepan.
- Bring to the boil
- When soup has reached the boil, drop the heat back to medium
- Boil with the lid on for 3 minutes or until shiitake mushrooms are soft yet still have slight firmness to them.
- You can strain the soup, or eat as is. I like to remove the shiitake mushrooms, slice and then add back into the pot.
- This can be served as a soup on its own, or it can be frozen and will store very easily. It can also be used as a stock for poaching chicken, making risotto’s or stir frying meat.
Directions
- It’s as simple as throwing it all in a large saucepan.
- Bring to the boil
- When soup has reached the boil, drop the heat back to medium
- Boil with the lid on for 3 minutes or until shiitake mushrooms are soft yet still have slight firmness to them.
- You can strain the soup, or eat as is. I like to remove the shiitake mushrooms, slice and then add back into the pot.
- This can be served as a soup on its own, or it can be frozen and will store very easily. It can also be used as a stock for poaching chicken, making risotto’s or stir frying meat.
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