Shitake Mushroom Soup

Name: Shitake Mushroom Soup
Yield: Serves 3–4
Ingredients: salt and freshly ground black pepper, to taste; 500 ml (17 fl oz/2 cups) water; 2 × 125 g (4½ oz) packs of fresh shiitake mushrooms, rinsed in cold water and patted dry with kitchen paper, then sliced; 2–4 tsp vegetable stock (bouillon) powder, or to taste; 2 tbsp toasted sesame oil

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Made from fresh shiitake mushrooms, this is a quick, beautifully clear and very tasty soup that is particularly lovely served before a meal as a starter or as an opener to an Asian-style meal.

Ingredients

2 tbsp toasted sesame oil
2 × 125 g (4½ oz) packs of fresh shiitake mushrooms</

Soup
Gluten-free
Vegan

Method

Heat the oil in a saucepan over a low-medium heat, add the sliced mushrooms and fry for 2–3 minutes, until lightly cooked. Add the stock (bouillon) powder and water and bring to the boil, then reduce the heat and simmer for about 5 minutes.

Check the seasoning – it may not need any, as the stock powder is quite highly seasoned – and serve.