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Warming Ginger Shiitake Soup - The Natural Path Clinic

Warming Ginger Shiitake Soup

A perfect warming winter soup for after the ski hill or when under the weather. (Note: the display picture has optional soy-ginger glazed black cod on top)

Servings: 4

Ingredients:

2 liters filtered water

10 dried shiitake mushrooms (available at Ferraro’s)

10 fresh organic shiitake mushrooms (optional, if available at Ferraro’s)

5 inch x 5 inch sheet of kombu (available at Ferraro’s)

2 inch knob of organic ginger (sliced)

5 organic garlic cloves (smashed or sliced)

3 organic green onions (finely sliced)

2 cups organic Chinese cabbage (sliced) – use Savoy if you cannot find Chinese cabbage

1 tablespoon organic soy sauce (If avoiding gluten, you can substitute a gluten free soy sauce available at Ferraro’s)

1 tablespoon organic mirin

200 gr wide rice stick noodle

 

Directions:

Soak the rice stick noodles in cold water for at least 15 minutes

Put a medium pot on medium heat and add the 2 Liters of water, shiitake mushrooms, and kombu. Let it come to a gentle simmer and infuse, remove the kombu after 15minutes and leave the shiitakes to infuse for an hour or until they are rehydrated. After removing the kombu add the ginger and garlic.  It is important to keep the heat at a low level so the boiling action doesn’t cause the broth to become cloudy. If clarity doesn’t matter boil away!

Once the shiitakes are done you can fish them out with a slotted spoon, cut out their tough stems and halve them before returning them to the broth. If they are too hot to handle place in a small bowl of cold water, until tolerable. Add water used to cool to the broth ( you don’t want to miss out on the flavour that will leach out of the mushrooms).

Get a second medium or large pot of salted water boiling. Drain the soaking rice stick noodles and add to boiling water. Because they have soaked they will cook quickly 2-4 minutes. Check frequently by tasting and when al dente drain and refresh briefly under cold water. Set aside in deep bowls.

Add cabbage and green onions to broth simmer for 2 minutes. During this time season with soy sauce and mirin. The quantities outlined in the recipe are guidelines, you may need to add more depending on the quality of shiitake and kombu as well as personal preference.

Ladle into bowls containing noodles and enjoy!

 

Optional Soy-Ginger Black Cod Topper

4 x 5oz filets of black cod (A.K.A. alaskan cod, sablefish, or butterfish) 

3 tbsp light organic soy sauce

2 tbsp organic honey

1 tbsp organic ginger (finely grated or microplaned)

Mix marinade ingredients together and spoon over fish. Let stand for an hour. Heat a heavy frying pan (cast iron is best) to medium. Splash a dash of grapeseed oil in the pan and then add black cod filets skin side up. After a couple minutes gently flip. Leave for another couple minutes or until cooked. The skin should stick to the pan and you can wiggle the fish off the skin and serve on top of the soup!

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