Shiitake Mushroom Broth

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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!

~Sarah

Ingredients:

• 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

Preparation:

1. Heat a large soup pot on medium high heat and add the oil.
2. 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.
3. Add the water and dried mushrooms to the pot and remove from the heat.  Let sit for 3-4 hours.
4. 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.
5. Process on high until the green onions are very finely chopped.  Pour the broth through a strainer or cheesecloth to remove the leftover pieces.
6. Use as you would with any broth or enjoy in our Soul Soothing Miso Ramen Soup.

Nutritional Info:

Makes 4 cups.

Nutritional info not available at this time.

Notes:

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.