Immune-Boosting Shiitake Mushroom & Vegetable Soup

This shiitake mushroom and vegetable soup is titled “Immune-Boosting” in the source; here the emphasis stays on the recipe rather than making a medical claim. Dried shiitakes create both the broth and much of the savory character.

The soaked mushrooms are sautéed before onion, carrot, sweet potato, cabbage, garlic, and ginger are layered into the pot. Their reserved soaking liquid then becomes the soup base.

Spinach, tamari or Bragg seasoning, and optional miso are added near the end. Green onion is used as a fresh garnish, while the vegetables remain chunky rather than blended.

Ingredients

• 12 dried shiitake mushrooms
• 6 cups water, for soaking
• 1–2 tablespoons good oil
• 1 tablespoon sesame oil
• 3/4 cup onions, chopped
• 1 cup carrots, chopped
• 2 cups sweet potatoes, cubed
• 1 cup Chinese cabbage or other cabbage, chopped
• 1 clove garlic, minced
• 2 teaspoons fresh ginger, minced
• 1/2 cup spinach leaves, chopped, optional
• 1/3 cup Bragg seasoning, tamari, or soy sauce
• 1/4 cup miso paste, optional
• Freshly ground pepper to taste
• 1/4 cup green onions, sliced, for garnish

Method

Soak the shiitake mushrooms in 6 cups water for 30 minutes. Remove and thinly slice them, reserving the soaking liquid. Heat the oil in a large pot over medium-high heat, sauté the mushrooms for a few minutes, then add the sesame oil and onions and cook 2–3 minutes. Add carrots and sweet potatoes for 2–3 minutes, then cabbage, garlic, and ginger, cover, and cook 2 minutes. Add the reserved mushroom broth and simmer until the vegetables are soft, about 20–25 minutes. Stir in the optional spinach, Bragg or tamari, optional miso, and pepper, cook until the spinach wilts, garnish with green onions, and serve. Makes 6–8 servings.