Shiitake Mushroom Seaweed Soup

[Guest guest]

I make this using Kombu (Kelp). I use maybe a foot to 1 1/2 or so of one

of the big leaves (4-6 " wide). put the leaves (cut into a couple pieces

if needed to fit into pot) into a big 'ol pot of water, heat until it

reaches a simmer and take it out. I then cut the leaves in half along

the length of them and the into about 1/8 " strips widthwise. Try not to

overcook. Add to soup in place of wakame and follow recipe normally. It

ends up having a great texture, almost like strips of carrot with a

little crunch. I also sub either wakame or Hijiki for the dulse (just

toss in a handful) I prefer the Hijiki, but it's more expensive.

Take Care!

Paul Q

 

*Shiitake Mushroom Seaweed Soup*

 

This is one of those good tasting recipes that you will want to make

regularly. The combination of all

the sea vegetables and shiitake mushrooms makes this incredibly

nutritious giving your body a great dose of

minerals in a delicious and easy way.

 

Prep and Cook Time: 30 minutes

 

6 whole dried medium shiitake mushrooms

6 cups warm water

4 medium sized pieces wakame seaweed

2 TBS chopped dulse seaweed

1 medium onion, quartered and sliced thin

3 medium cloves garlic, chopped

2 TBS minced fresh ginger

2 TBS dry vegetable stock powder

2 TBS soy sauce

1 TBS rice vinegar

3 TBS minced scallion greens for garnish

salt and white pepper to taste

 

Rinse mushrooms and wakame and soak in 2 cups of warm

water for about 10 minutes, or until soft. Save water.

 

Heat 1 TBS seaweed water in medium sized soup pot.

Healthy Sauté onion in seaweed water over medium heat

for about 5 minutes stirring frequently. Add garlic,

ginger and continue to sauté for another minute

 

When mushrooms and wakame are soft, slice the

mushrooms thin and chop the seaweed. Cut out stems

when slicing mushrooms and discard. Add to soup pot

along with soaking water, and 4 more cups of water.

Bring to a boil on high heat.

Add dulse.

 

Once it comes to a boil, reduce heat to medium and

simmer uncovered for about 10 minutes. Season with

salt, pepper, soy sauce and rice vinegar. Add minced

scallion and serve.

 

recipe source: http://worldshealthiestfoods.com

[Guest guest]

Paul Q

THank you very much. I really enjoy cooking with sea veggies. I think I

should pull all the recipes out of the files and put in their own folder. I'll

do that later when I have free time.

This sounds wonderful!

Donna

 

PQ <fiveqs wrote:

I make this using Kombu (Kelp). I use maybe a foot to 1 1/2 or so of

one

of the big leaves (4-6 " wide). put the leaves (cut into a couple pieces

if needed to fit into pot) into a big 'ol pot of water, heat until it

reaches a simmer and take it out. I then cut the leaves in half along

the length of them and the into about 1/8 " strips widthwise. Try not to

overcook. Add to soup in place of wakame and follow recipe normally. It

ends up having a great texture, almost like strips of carrot with a

little crunch. I also sub either wakame or Hijiki for the dulse (just

toss in a handful) I prefer the Hijiki, but it's more expensive.

Take Care!

Paul Q

 

*Shiitake Mushroom Seaweed Soup*

 

This is one of those good tasting recipes that you will want to make

regularly. The combination of all

the sea vegetables and shiitake mushrooms makes this incredibly

nutritious giving your body a great dose of

minerals in a delicious and easy way.

 

Prep and Cook Time: 30 minutes

 

6 whole dried medium shiitake mushrooms

6 cups warm water

4 medium sized pieces wakame seaweed

2 TBS chopped dulse seaweed

1 medium onion, quartered and sliced thin

3 medium cloves garlic, chopped

2 TBS minced fresh ginger

2 TBS dry vegetable stock powder

2 TBS soy sauce

1 TBS rice vinegar

3 TBS minced scallion greens for garnish

salt and white pepper to taste

 

Rinse mushrooms and wakame and soak in 2 cups of warm

water for about 10 minutes, or until soft. Save water.

 

Heat 1 TBS seaweed water in medium sized soup pot.

Healthy Sauté onion in seaweed water over medium heat

for about 5 minutes stirring frequently. Add garlic,

ginger and continue to sauté for another minute

 

When mushrooms and wakame are soft, slice the

mushrooms thin and chop the seaweed. Cut out stems

when slicing mushrooms and discard. Add to soup pot

along with soaking water, and 4 more cups of water.

Bring to a boil on high heat.

Add dulse.

 

Once it comes to a boil, reduce heat to medium and

simmer uncovered for about 10 minutes. Season with

salt, pepper, soy sauce and rice vinegar. Add minced

scallion and serve.

 

recipe source: http://worldshealthiestfoods.com

 

 

 

 

 

 

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