Hot and Tasty Shiitake Soup
The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.
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The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.
Ingredients
- 5 dried wood ear mushrooms
- 5 dried shiitake mushrooms
- 2 Tbs. soy sauce
- 1/2 medium jicama, julienned (1 cup)
- 2 medium carrots, julienned
- 1 medium onion, thinly sliced
- 5 oz. firm silken tofu, drained and julienned
- 1 Tbs. malt vinegar
- 1/2 tsp. Szechuan hot and spicy sauce
- 1/2 tsp. salt
- 2 Tbs. cornstarch dissolved in 1/2 cup water
Preparation
Soak dried mushrooms in 1/2 cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside.
In large saucepan, bring 1/4 cup water and soy sauce to a boil. Add jicama, carrots and onion. Reduce heat, cover and simmer until tender, about 8 minutes. Add mushrooms with reserved liquid, tofu, 5 cups water, vinegar, Szechuan sauce and salt. Bring to a simmer, add dissolved cornstarch and simmer, stirring, until thickened.
Nutrition Information
- Calories 64
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 563 mg
- Sugar Content 0 g