Shiitake Mushroom BrothJun 21 2012 by
I spent a good 20 years or so thinking that I absolutely hated avocados. I made sure any guacamole was left off my meal and if I saw green chunks in a dish I would pass on it. Luckily a mistake at a local mexican restaurant reversed my thinking and now I love the stuff. After that incident I was determined to give all the foods I thought I hated a shot. While I discovered a love for sweet potatoes and butternut squash I learned that I did in fact, really, really, really hate mushrooms. So you can only imagine my surprise when I tasted what I thought was the best noodle soup I had ever eaten in my life and it was made with a shiitake mushroom broth – WHAT?! It didn’t taste mushroomy at all (that’s totally a word by the way!). I figured a good vegetable broth would work just as well, right? Nope! It was an uber fail when I recreated it at home! Ok, fine! I’ll use the stupid mushrooms and make a broth. What I do for a cup of soup!
Now, you’ll still never catch me chomping on a mushroom but I do really like this broth. It’s so ridiculously easy to make and has a ton of uses.
Most important use – Soul Soothing Miso Ramen Soup. You NEED to make this – but only after I share it with you next week which gives you plenty of time to have your broth ready to go!
- 1/2 cup sliced fresh shiitake mushrooms (about 2-3 mushrooms)
- 4 green onions, diced
- 3 tbsp neutral oil (safflower, sunflower, canola or grape seed work great)
- 4-5 dried shiitake mushrooms
- 4 cups water
- Heat a large soup pot on medium high heat and add the oil.
- When the oil is hot add the fresh shiitake mushrooms and green onions. Sauté for about 5 minutes or until the mushrooms are browned and tender.
- Add the water and dried mushrooms to the pot and remove from the heat. Let sit for 3-4 hours.
- Use a slotted spoon and gently remove the dried and fresh mushrooms from the broth. Transfer the remaining broth and green onions to a blender or food processor.
- Process on high until the green onions are very finely chopped. Pour the broth through a strainer or cheesecloth to remove the leftover pieces.
- Use as you would with any broth or enjoy in our Soul Soothing Miso Ramen Soup.
Makes 4 cups.
Nutritional info not available at this time.
Leftover broth can be stored in an airtight container in the fridge for up to 1 week. You can also freeze any leftovers for up to 6 months.