Shiitake Mushroom Soup Recipe

Isn't it amazing that the shiitake mushroom has been around in Asian cuisine for thousands of years, and yet, it's only been cultivated during the last seven centuries (via Encyclopedia.com)? Considering the rich, almost meaty umami flavor, and the fact that the shiitake mushroom possesses some amazing health benefits (including being one of the foods highest in the mineral, copper, which supports various systems of the body, as per WebMD), it's a good thing that recipe developer Miriam Hahn of YouCare-SelfCare is making up for lost time in this dish. She's brought us this gorgeously healthful and flavorful shiitake mushroom soup, which contains 10 ounces of the edible fungus (Try to think of that as a good thing!) that is known to "activate our immune system to attack virus's and cancer cells in the body," according to Hahn. 

"I love this recipe so much, because it is delicious, but also contains two of my favorite health superstars," Hahn notes, by which she means shiitake mushrooms and bok choy, which Hahn says is one of the greens containing "the most absorbable calcium." In addition, being a cruciferous vegetable, "it contains powerful compounds that also prevent cancer." Ready for a ridiculously healthy treat that also happens to be a richly flavored umami bomb? Then do read on.

To make Hahn's recipe for shiitake mushroom soup, the first thing you'll need is a 14-ounce package of extra firm tofu. You will need to dice that into small pieces, and before that, you'll need to press it to remove as much water as possible. Hahn will walk you through in the pressing in the next step. You'll also need 10 ounces of shiitake mushrooms, which you shouldn't "wash" so much as brush off any visible dirt and rinse quickly with cool water in a colander, tossing to remove excess water before setting them aside for your use.

In addition, you will need 4 cups of vegetable broth, 2 garlic cloves (minced), 3 bundles of baby bok choy, 1 cup of shredded carrots (which you can purchase pre-shredded), 3 scallions (chopped, plus more set aside for topping the soup when serving), 1 tablespoon of white miso paste, 1 tablespoon of soy sauce, and 1 teaspoon of ginger powder. If you'd like a little heat, you can sprinkle your finished soup with dried red pepper flakes.

This recipe calls for extra firm tofu that has been pressed for about 20 minutes. To press your tofu, take it out of the package, and discard the water that it's packed in. Apply a tofu press to the block of tofu for about 20 minutes. Or, if you don't have a tofu press, use this method: Place the block of tofu into a shallow bowl or a plate with a deep rim, cover it with another plate, put something heavy on top of the plate, such as a heavy book or a cast iron skillet, and let it sit for about 20 minutes. After pressing, discard the water. However, while the pressing is happening, turn to the next step.

While you wait for the tofu to release its excess water via whichever pressing method you've opted to use, you can use that time to prep the bok choy. To do so, use a chef's knife to first separate the stems from the leafy tops. Chop the stems into bite sized pieces, and chop or tear the leafy tops into smaller pieces. Keep in mind that bok choy will shrink down as it cooks.

With your bok choy prepped, it's time to get your shiitake mushroom soup started. Add ¼ cup of the broth to a large soup pot, and set the heat source to medium. Meanwhile, grab a large saucepan, set the heat to low, and sauté the minced garlic for two minutes, stirring constantly to keep it from charring. Transfer into the broth, and add the shiitake mushrooms, the bok choy stems, the shredded carrots, and the scallions. Stir to combine for two minutes.

To the soup pot, add the rest of the broth, the miso paste, the soy sauce, and the ginger. Allow the mixture to come to a boil, then reduce to low, and allow it to cook for 15 minutes. 

While the soup is cooking, cube the tofu into small pieces — ½-inch to 1-inch squares. After the 15 minutes, add the cubed tofu to the pot along with the bok choy greens. Cook on low for five minutes, and you're ready to serve. Sprinkle with chopped scallions. Enjoy with or without amping up the heat with your dried red pepper flakes.