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Meatless Monday Recipe- Shitake Mushroom Soup

April 2, 2013 Green Blog No Comments

Another recipe from Claire Furman, Kentlands Whole Foods.

The inspiration for this soup was the shiitake mushroom.

The flavor components of the aromatic roots and  the sweetness of the mirin complement the earthiness of the shiitake mushroom.

I served this to our customers at Whole Foods Market in Gaithersburg a couple of Friday’s ago, but it is perfect for Meatless Monday.



serves 4-6



1 quart 365 low sodium vegetable broth *

1 Tbsp. freshly grated ginger

1 Tbsp. freshly grated garlic

2 Tbsp. finely chopped shallots

4 cups thinly sliced shiitake mushroom caps

1/4 cup mirin (rice wine)

1 Tbsp. Bragg’s Liquid Aminos

2 cups packed spinach leaves, washed, dried and coarsely chopped

3/4 – 1 cup diced daikon radish

1/2 cup thinly sliced scallions (green parts only)


Place ginger, garlic, shallots and 1 cup of the vegetable broth in a 3-4 qt. stock pot.

Bring to a boil, then turn down to a simmer.

Add the mushrooms, mirin, remainder of stock and Bragg’s Aminos and simmer for about 8 minutes.

Add the chopped spinach and diced daikon radish and simmer for an additional 2-3 minutes.

Ladle into bowls and garnish with the sliced scallion greens.


*You may want to add an additional 1-2 cups water.

This soup is delicious as a first course.  Add cooked soba noodles to make a heartier dish.

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