Can you please share a SOUP recipe with me using dried Shiitake Mushrooms?!


Question: I have the mushrooms but now am not sure of how to make the soup. I am thinking of perhaps mixing them with rice...but not sure how that would go. Thank you for your help in advance.


Answers: I have the mushrooms but now am not sure of how to make the soup. I am thinking of perhaps mixing them with rice...but not sure how that would go. Thank you for your help in advance.

This is one of my favourites. So hope you like it too:

Oriental Chicken Noodle Soup:

2 pints hot chicken stock
1 garlic clove chopped or 1 tspoon of garlic puree
1 stick of lemon grass trimmed and sliced paper thin
1 teaspoon of lea and perrins root ginger sauce or 1/2 tsp of ground ginger
2x 150g (51/2 oz) skinless chicken breast cut into strips
1 red chilli, de-seeded and chopped
75g of shitakie mushrooms (or button mushrooms)
4 spring onions, halved lengthways and cut into 2-inch strips
50g medium egg noodles
1 tbsp thai fish sauce
4 tbsp fresh corriander

1. Pour the stock into a large saucepan, add the garlic lemongrsass and the ginger. Cover and simmer.
2. Meanwhile dry-fry the chicken for 5 mins. Add the chilli, mushrooms and spring onions and stirfry for further 5 mins.
Drop the noodles into the simmering stock and cook for 3-4 mins. Add the chicken mixture and the fish sauce. Heat through to allow the flavours to mingle. Stir in the corriander and serve.

Variations: Strips of lean pork, or beef or 10 oz fresh prawns are all a delicious substitute for chicken.
ql

Hot and Sour Soup

1/4 pound pork or chicken
1 cake bean curd, tofu
3 to 4 Chinese dried mushrooms, soaked (such as shiitake)
1 pint good chicken stock
1 Tbsp. rice wine or sherry
1 Tbsp. soy sauce
1 tsp. crushed red pepper flakes
1 tsp white pepper
1 Tbsp. vinegar
1 tsp salt
1 Tbsp. corn starch
2 Tbsp. shredded Bamboo shoots
1 egg, beaten

Thinly shred the pork, bean curd and the mushrooms. Bring the stock to a rolling boil, add the pork, bean curd and mushrooms, simmer for 2 to 3 minutes, then add wine, soy sauce, peppers, vinegar and salt. Now blend the corn starch with a little cold water to make a smooth paste, pour into the soup slowly, stirring all the time. Add bamboo shoots and beaten egg in a thin stream, stirring constantly until egg cooks. Serve as soon as the soup thickens.

Here are a few different recipes I found using Shiitake Mushrooms.

look up Niku Jaga





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