Hot and Tasty Shiitake Soup

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The delicate flavor of this soup makes it an excellent choice for the first course of an Asian-inspired meal.

  • SERVINGServings

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

  1. Soak dried mushrooms in 1/2 cup hot water for 20 minutes. Remove mushrooms from soaking water; reserve liquid. Chop mushrooms; set aside.
  2. 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

  • Serving Size: Serves 6
  • Calories: 64
  • Carbohydrate Content: 12 g
  • Fat Content: 1 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 563 mg