Shiitake Mushroom and Tofu Soup

Shiitake Mushroom and Tofu Soup

The vegetables in this soup can be omitted or substituted. And if seaweed isn't for you, simply leave it out. Miso would make a great addition to this soup if you like its flavor, I just didn't have any on hand at the time. Adding a dash of your favorite stir-fry sauce would create a nice variation as well.

8 c. homemade mushroom stock (recipe below)
About 2 c. Shiitake mushrooms, de-stemmed and sliced thin
1 clove garlic, minced
1 small piece ginger, minced
1 small shallot
1 small can bamboo shoots
1 small can sliced water chestnuts
½ block extra firm tofu, cut into bite-size squares
Fresh or frozen snow peas, a handful or two
2 Tbsp. parsley
1 Tbsp. chives
About 1 tsp. red pepper flakes, more or less as desired
1 sheet nori or wakame (or any seaweed product - it is typically located near the specialty/natural foods section in many grocery stores), soaked then torn into small pieces
A squeeze of fresh lemon juice

Lightly sauté the shallot, garlic, and ginger in olive oil. Add the mushroom stock and sliced Shiitake mushrooms, cover and simmer for about 20 minutes. Add the remaining ingredients. Cover and continue to simmer for another 10 minutes.

Mushroom Stock Recipe

3 to 4 c. mushroom stems-dirt trimmed away
2 large carrots, chopped
1 small onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 inch fresh ginger, peeled and chopped
¼ c. soy sauce
A pinch of sage and thyme
10 c. water, more if you prefer

Drizzle a little olive oil in a large pot and add the garlic and onions. Saute for a few minutes, then add the rest of the ingredients. Cover and simmer for about 2 hours, or until the stock is dark and flavorful. Let it cool a little, and strain through a cheese cloth to remove any undesired particles. Twist and press to squeeze out last of the remaining stock.