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Immune-Boosting Shiitake Mushroom & Vegetable Soup

Food Network Canada

A restorative soup that’s rich with flavor from the shiitake mushrooms. Their meatiness combined with the texture of the cabbage, carrots, and sweet potatoes make this quite a hearty soup. Makes 6-8 servings. Recipe from The Modern Ayurvedic: Healthful, Healing Recipes for Life, courtesy of Arsenal Pulp Press.

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Ingredients

12
dried shiitake mushrooms
6
cup water (for soaking mushrooms)
1-2
tbsp oil
¾
cup onions, chopped
1
cup carrots, chopped
2
cup sweet potatoes, cubed
1
cup Chinese cabbage, chopped
1
clove garlic, minced
2
tsp fresh ginger, minced
½
cup spinach leaves, chopped (optional)
Bragg all-purpose seasoning, to taste
cup tamari or soy sauce
¼
cup miso paste (optional)
Freshly ground pepper to taste
¼
cup green onions, sliced (for garnish)
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Directions

Step 1

In a bowl, soak mushrooms in water for half an hour. Remove mushrooms, but reserve broth. Thinly slice mushrooms and set aside.

Step 2

In a large pot on medium-high, heat oil. Add mushrooms and sauté for a few minutes. Stir in sesame oil and onions, and continue to sauté until onions start to brown, 2-3 minutes.

Step 3

Add carrots and sweet potatoes and sauté for 2-3 minutes. Add cabbage, garlic, and ginger and stir. Cover with a lid and cook for 2 minutes. Add reserved broth (see note) and cook until vegetables are soft, about 20-25 minutes. Add spinach leaves (if using), Bragg, miso (if using), and pepper, and cook until spinach is wilted.

Step 4

Garnish with green onions and serve.

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