- Dish type
- Mushroom soup
A very mild fresh mushroom soup. It's a very improvisable recipe; most of the quantities can be changed according to taste.
118 people made this
- 1/2 stalk celery, chopped
- 1 small onion, chopped
- 1/2 carrot, chopped
- 1 small knob root ginger, grated
- 1 small clove garlic, minced
- 150g (5 oz) chopped fresh shiitake mushrooms
- 75g (3 oz) portabellini mushrooms, sliced
- 3 (500g) containers beef stock
- handful minced fresh chives
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic and a few of the mushrooms. Add beef stock. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
- Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a sieve over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
- Serve the stock with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top.
Reviews & ratingsAverage global rating:(122)
Reviews in English (92)
, this soup is delicious! It was very quick and easy to make. My whole family enjoyed it. I did replace all the mushrooms with just normal ones and it still tasted great.-05 Apr 2013
i liked the idea but didn't have a strainer, so i grated all the vegetables and cut half of the mushrooms in large pieces and the remaining half in smaller pieces and just boiled them all together.. loved it!!! so easy, tasty and warming-01 Jun 2012
by Jillian N.
After I read the reviews stating that this recipe is 'bland' and tasted like 'onion flavored water', I made sure I added extra ingredients to the boiled 'mixture'. I halved the recipe, but more or less estimated on the amounts of vegetables. I used a couple dried shiitake mushrooms (I had my biggest one simmer in the pot) and regular white button mushrooms. As far as bouillion goes, three cubes of beef and three cubes of chicken bouillions were PERFECT. Add a chopped green onion or two and a couple dashes of black pepper- and it's heaven. Granted, I hated waiting the 45 minutes for the soup to reduce, but it was definitely worth it.-08 Jul 2008
Mushroom Udon Soup
Sometimes, there’s nothing like slurping up some sumptuous udon to put a smile on your lips, and this udon soup recipe is here to help. Combining tasty dashi-based soup broth, kikurage and enoki mushrooms, and spinach leaves, this is an ideal light meal for an autumn evening.
20g kikurage (wood ear mushroom)
100g fresh enoki mushrooms
200g udon noodles
2 tbsp soy sauce
1 tbsp mirin
1 piece of konbu
How To Prepare
First, let’s make the stock. Pop the kikurage mushrooms and konbu piece in a pan, cover with a litre of water and bring to the boil. Take off the heat and let sit for 10 minutes. Extract the kikurage mushrooms and konbu piece and set aside, leaving the stock
Bring the stock back to the boil and add the soy sauce, mirin, enoki mushrooms and udon. Cook for 4 minutes, then add the spinach and cook for a further minute. Remove from the heat.
Discard the tough stalks of the kikurage mushrooms, cut the konbu piece into sections and pop it all into the pan. Heat through, then serve and consume.
Tips and Information
Can’t find enoki mushrooms? Substitute shiitake, chestnut, or any other fresh mushroom of your choice.
Japanese Clear Soup
Made with a flavorful dashi stock base, this Japanese Clear Soup features shiitake mushrooms, daikon, carrot, and sweet potato. Perfect as an appetizer before the main meal or as a light meatless lunch!
Let me start this post by saying that I love recipes that require advance preparation. Particularly when hard-to-get ingredients or equipment are involved. I already expressed my love to grocery shopping in some of the earlier posts. Not those boring store visits to get some staples but strolling through, let's say, Asian or Indian sections or getting some exotic fruits and veggies.
It's even more exciting when I need ingredients that are impossible to find in my country. Not in my local store, not in my town, in the whole freaking country! That's definitely not a rare occasion given the size of Lithuania. Thanks to globalization, I can easily order products I need with a few clicks of the mouse. That was the case with this Japanese Clear Soup.
I first encountered this delicious soup at the local Asian restaurant somewhere a month ago. It was simple yet utterly satisfying. After getting back home I immediately started looking for the recipe. It wasn't a problem - one of my books had it (Washoku: Recipes from the Japanese Home Kitchen in case you are interested). The problem was elsewhere. The list of ingredients included 3 (!) items I wasn't able to find in local grocery stores. Local internet shops didn't have them either.
Those ingredients were: Kombu (edible seaweed), Katsuobushi or Bonito flakes (dried and shaved into fine flakes tuna), and Mirin (sweet rice wine). The first two, unheard to me before, are needed to make a famous Japanese stock used in many recipes called dashi. Sweet rice wine, on the other hand, caught my eye many times before (it's an essential condiment of the Japanese cuisine) but I always either skipped it or substituted with something else.
I wanted to make Japanese Clear Soup really badly so I ordered all these exotic ingredients online. A month later I had them on hand and here I am sharing this beautiful recipe with you today, guys!
A few words about the clear soup tradition in Japan. Suimono - that's how this type of soup is called in the land of the rising sun. It can be of two types: a few ingredients swimming in a sea of broth or a more filling one like we are used to in the Western world. I've chosen the latter because I always have that fear to use a small number of ingredients in the recipe.
There is no one list of ingredients for the Japanese Clear Soup. Some add shrimp or fish or even chicken or pork, others prefer a meatless version. Some add tofu, others skip it. Mushrooms can be also added or left out. Veggies - any can be used for this soup. Daikon, snow peas, carrots, bok choy, bamboo shoots, and the list goes on and on. The only ingredient common to all clear soup recipes is dashi, a stock I talked about earlier.
The version of soup I made includes daikon (thanks to my local store for at least having this veggie available because I'm not sure you can order veggies for international shipping), carrot, shiitake mushrooms (the original recipe used naméko but I wasn't able to find them not a biggie, I guess), and, surprisingly, sweet potato. If the author of the Japanese book included a non-Japanese veggie, it means that you can use anything you like for this soup.
A light version of Japanese Clear Soup is usually served after the appetizer as the first course of a full meal or alongside sushi dishes. If the soup is more substantial (like our version), it can be served as a side dish to complement fish or meat. I just had it as a light but quite filling lunch. It depends on the size of the serving, though. The book offers to serve this recipe for 4 people, while I would say it's more like for 2.
Was it worth getting all these rare ingredients to make this soup? You bet. I can't even explain that wonderful taste. Dashi stock is so flavorful. Slightly smoky, mildly sweet, unique! If you have never tried dashi before, you have to. The soup is also full of mushroom flavor with all the veggies complementing it wonderfully. A definite must-try!
Japanese Mushroom Recipes
1. SHIITAKE 椎茸 (Lentinula edodes) – Shiitake is one the most popular mushrooms in Japanese cooking and have become well known outside of Japan. Shiitake are available fresh or dried. If you buy dry soak in water for 30 mins to 2 hours before use. Only the caps are recommended to eat (remove stem). Shiitake mushrooms are most commonly used in soup stocks, nabe (hot pot) dishes and tempura, but here are four great recipes to try with Shiitake.
Sauteed Shiitake Mushrooms from Epicurious.com. A wonderfully simple side dish or appetizer. All you need is shiitake, olive oil and some teriyaki or oyster sauce. Takes five mins to make.
Fettuccine with Shiitake Mushrooms & Basil from EatingWell.com. Who dosn’t like pasta. My kids loved this recipe so much it will probably be a once a week dish for the winter months.
Warm Quinoa, Spinach, and Shiitake Salad from Martha Stewart.com. This recipe is an amazing meatless power food bowl. A warm salad is just perfect for a winter lunch. The final feta adds a perfect touch.
Hearty Shiitake Mushroom and Miso Soup from />Food Network.com. We tried this recipe the other day and it was delicious. Actually more on the stew side which was perfect. Definitely a winter for the colder months.
2. ENOKI エノキ (Flammulina velutipes) – Enoki is a cultivated mushroom with a crunchy texture that is often used in nabe (hot pot dishes). It is traditionally used for soups, but can also be used for salads and other dishes. Enoki has a crisp texture and can be refrigerated for approximately one week. Make sure you cut all the ends off that were touching the cultivation material.
Noodle Bowl With Soba, Enoki Mushrooms, Sugar Snap Peas and Tofu from the NYTimes.com. This is a simple but hearty soup for the family. Noodles can be soba or udon.
Bacon Wrapped Enoki from Foodandwine.com. I made these the other day and could not keep up with the demand. They are a wonderful appetizer with white wine. I added a bit of shredded Parmesan cheese inside the bacon which added a bit more Umami!
Pork and Enoki Stirfry from allrecipes.co.au. Quick and nutritious one plate recipe for the busy family. The chestnuts and baby corn are optional. I just added veggies my kids like as replacements.
3. SHIMEIJI シメジ (Lyophyllum shimeji) – Another very popular, cultivated mushroom. Shimeji is rich in umami tasting compounds, such as guanylic acid, glutamic acid, and aspartic acid.
Silken Tofu, Spinach, and Shimeji in Oyster Sauce from Daily Cooking Quest.com. Another great side dish which would go great with a main dish of fish or pork. The softer tofu and shimeiji meld perfecty with crisp spinach.
Pan-Fried Egg Tofu with Shimeji Mushrooms and Broccoli Recipe from the smokywok.com. This recipe calls for egg tofu, but I made with standard Japanese firm tofu and it was great. My kids love broccoli so this dish was perfect.
Japanese Noodles With Shimeiji Mushroom from the steamykitchen.com. Another great noodle and mushroom recipe for cold winter days. Any type of mushrooms could be used but I think Shimeiji do work the best with this dish.
4. MAITAKEまいたけ (Grifola frondosa) – Maitake mushrooms are another very popular mushroom in Japanese cuisine. The name maitake means “dancing mushroom” in Japanese. It is also known as the “hen of the woods”, “sheep’s head”, “king of mushrooms” (due to its large size), and “cloud mushroom”. Maitake is best known for its cancer-fighting properties. In 2009, a phase I/II human trial was conducted by Memorial Sloan-Kettering Cancer Center, and it showed that maitake extract stimulates the immune systems of breast cancer patients. The results of the study were published in the Journal of Cancer Research and Clinical Oncology.
Seared Maitake Mushrooms from Epicurious.com. This recipe is a bit more complicated, but so delicious. If you are looking for a dish for a dinner party I think this one is perfect. Coupled with white or red wine you have a winner.
Hen of the Woods (Maitake) Frittata from the Crepes of Wrath. The kids and I made this Frittata for breakfast the other morning and Oh Gosh it was great. Good dish for people who may not like mushrooms so much but want the health benefits. You can chop up the mushrooms really fine and barely detect. Great brunch dish.
Maitake Mushroom & Asparagus Stir Fry from Eden Foods.com. Great recipe for a simple stir fry with a variety or veggies. Follow the recipe recommendations or adapt with your only family’s favorite vegetables but don’t skip the Maitake.
5. ENRINJI えりんぎ (Pleurotus eryngii)
– Erinji is large type of oyster mushroom that is popular in Japan. Its thick, meaty stem is usually sliced and incorporated into sautéed or grilled dishes.
Japanese Salt Grilled Erinji Mushrooms from nasilemaklover.blogspot.jp. Simple recipe perfect for a quick appetizer. All you need is enrinji mushrooms, butter, salt and pepper, mirin and sake.
Pasta with Eringi and Bacon from Withaglass.com. This is a great comfort meal. I you need something fast and in mass this is a good recipe. Simple pasta, bacon, enrinji, parmesan cheese and black pepper.
6. Namekoナメコ (Pholiota nameko) – Is a small, amber-brown mushroom with a slightly gelatinous coating that is used as an ingredient in miso soup and nabe (hot-pots). It is sold in plastic bags or cans. Don’t let the slim turn you off from trying they are amazing!
Firm Tofu with Nameko Mushroom Sauce from Washoku Guide.com. One of my family’s favorite tofu dish. Great side dish with a grilled fish or beef.
Nameko Mushroom & Tofu Miso Soup from cookpad.com. Here is a fail proof recipe for Miso Soup and Nameko. A staple dinner side at our table year round!
Nameko Fried Rice is delicious. Check our this great recipe from yummly.com. It is definitely a kids pleaser. If your kids see mushrooms and think ick, just chop them up into tiny piece and say it is meat :-).
Asian Mushroom Soup Recipe
Last October, Eric and I had the wonderful opportunity to stay at the Grand Velas resort in Puerto Vallarta. We took hundreds of pictures and hours of video footage and then I was brought to tears when they were all lost. While I can’t recreate them, I can recreate the incredible mushroom soup we had in the Japanese restaurant at the resort. It’s incredibly simple yet full of flavor, and in our house it’s a favorite of both American and Chinese members of our family.
While you can definitely make this with any mushrooms, and choose go with whatever is cheapest, I really like using a variety of mushrooms. Different mushrooms have different nutrients, flavors and textures. But because button and cremini mushrooms are usually the least expensive, I’ll use them for about 3/4 of the amount and then supplement them with fun mushrooms like chanterelles, portabellas, morels, shittakes, oysters or little tiny enoki mushrooms.
When we had this in the restaurant, it wasn’t very busy, so I felt comfortable flagging down one of the prep chefs when he stepped out of the kitchen to ask about the recipe. I told him I knew there was onions, garlic, soy sauce and beef stock but was tasting something else I just couldn’t place.
He headed back into the kitchen and came out smiling. “The chef says your taste is very good.” He said in a thick Spanish accent. “He could not remember what stock he used today and was impressed to see it really was beef when he checked.”
Out of the corner of my eye I saw Eric give me a proud half smile, he knows how hard I’ve worked to develop my palate.
“Oh, gracias.” I answered humbly. “But what ingredient am I missing?”
“A very important one. It is the sake.” He gave a little half bow and returned to the buffet to restock the sushi.
I whipped out my cell phone and made a note of the ingredients to make sure I could make the soup at home. I’ve now made it several times and find that while the beef stock gives it a richer flavor, it’s still delicious with vegetable stock if you’re looking for a vegetarian soup recipe. I just add a little more soy sauce and sake to the vegetarian version.
Have you ever had a dish in a restaurant that you had to recreate at home?
- ½ stalk celery, chopped
- 1 small onion, chopped
- ½ carrot, chopped
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon minced fresh garlic
- 2 tablespoons chicken stock
- 3 teaspoons beef bouillon granules
- 1 cup chopped fresh shiitake mushrooms
- 2 quarts water
- 1 cup baby portobello mushrooms, sliced
- 1 tablespoon minced fresh chives
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
Watch How to Make Matsutake Clear Soup 松茸お吸い物の作り方
Matsutake Suimono is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth.
Chicken and Shiitake Mushroom Soup
One Japanese cuisine I really enjoy is Hot Soba! Soba isn’t as popular as Ramen or Udon, but it’s another traditional Japanese noodle/soup dish.
And since the base of Hot Soba is soba noodles, that makes it hard for low-carb/keto! Of course, you have other noodle replacements like shirataki noodles, but we haven’t found one that quite tastes like soba yet (update – we found one and it’s here!)
But just because we haven’t found a solid replacement for the soba noodles doesn’t mean we can’t low-carb/keto the soup! And that’s exactly what we did with this Chicken and Shiitake Mushroom Soup!
The hot soba (aka mentsuyu base) has this sweet n’ salty umami flavor that really hits the spot during the colder months. But the traditional version has ALOT of carbs as it’s sweetened by sugar/mirin. So that’s the first thing we tackled.
Next was figuring out what other ingredients we would pair with the base soup with. So we took elements from my Moms’ Japanese Chicken Soup and added some shiitake mushroom in there to really bring out the umami flavors!
What came out was exactly what we hoped for! A sweet and salty umami flavored soup base brimming with oils from the chicken all at only
2.5g net carbs per serving!
So we start this recipe by making the concentrated Dashi soup base and from there add all the various flavoring such as salt, Soy Sauce, Japanese sake, Swerve/Monkfruit. Next, we add in the chicken and re-hydrated Dried Shiitake Mushrooms, boil it all in and there you go!
So drink up and stay toasty with this yummy soup!
For this one, the special ingredients are Japanese sake (can replace with dry sherry), Swerve/Monkfruit, Bonito Flakes, Soy Sauce and Dried Shiitake Mushroom. You can pick up everything aside Japanese sake on Amazon.
Note – for this recipe, you have to use Dried Shiitake Mushroom as they taste very different than fresh shiitake mushrooms.
Prepping Time 10M
Cook Time 10M
Total Time 20M
- 3/4 lbs Boneless and Skinless Chicken Thigh (about 3 pieces)
- 4-5 Pieces of Dried Shiitake Mushrooms
- 2 Cup Bonito Flakes
- 4 Cups Water
- 4 tbsp Soy Sauce
- 1/2 Cup Japanese Sake
- 1 1/2 tbsp Swerve/Monkfruit
- 1 Stalk Green Onion
1) Gather all the ingredients.
2) Fill a bowl with warm water and place Dried Shiitake Mushroom inside for about 5 minutes. This will re-hydrate the mushrooms.
3) In a stove top pot, add 4 cups of water and Bonito Flakes. Bring to boil on high heat. Once boiling, remove from heat and let it steep for 5 minutes.
4) In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
5) Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.
6) Finely slice green onions and set aside.
7) After 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard. Next, add in Japanese sake, Swerve/Monkfruit, Soy Sauce and bring to boil on high heat.
8) Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.
Hope you enjoy your low-carb/keto Chicken and Shiitake Mushroom Soup!
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Japanese Mushroom, Tofu and Vermicelli Soup
Simple and simply wonderful. That’s the best way to describe this Japanese soup made in just under 10 minutes. Shiitake mushrooms, soft tofu, and cellophane noodles (also called Chinese vermicelli) form the bulk of this soup along with green onions and delicate enoki mushrooms. Everything is simmered in a mirin-sake infused broth and served piping hot.
Simple. Quick. Elegant. Delicious.
You’ll love the flavor of this warming soup and will be amazed how quickly it all comes together.
One of the ingredients in this soup are Enoki mushrooms. They have got to be the cutest members of the fungi family. Long, white, tender and thin with delicate little caps. Ideal for soups and salads. Enoki mushrooms can be found in the produce section of Asian stores. Some well-stocked grocery stores carrying specialty items may also have them. They come in little plastic packages as seen below and generally sell for less than $1 per pack.
Carefully clean the shiitake mushrooms and discard the stems. Thinly slice them. Cut about 1 inch off the bottom stems of the enoki mushrooms and discard. Cut the remaining stack in half so you’re left with approximately 1 1/2 inch length stems. Drain the tofu and cut into 1/2 inch cubes.
Cellophane noodles, also called Chinese Vermicelli, are used in this soup. They expand considerably so you only need a little over an ounce. They can be purchased at any Asian store. You can also buy them HERE ON AMAZON.
To prepare the base broth, bring the chicken stock to a simmer along with the soy sauce, miso paste, mirin and sake. If you don’t have either of the latter here are a couple of quick substitutes. For the mirin: Use sherry and a dash of sugar. For the sake: Use white wine and a dash of rice vinegar. Simmer for a couple of minutes.
Add the shiitake and enoki mushrooms, the tofu and vermicelli, and simmer for another 5-6 minutes.
Add the green onions and simmer for another 2 minutes.
That’s it. You’re done. Told you. Ultra fast and simple, but oh so yummy! Enjoy your Japanese Mushroom, Tofu and Vermicelli Soup!
How to make this quick ramen noodle recipe
The key to this recipe is sautéing the mushrooms until golden, then adding the Asian Sauce which glazes the mushrooms. This flavour carries through the whole dish, and it’s the secret in this recipe to transform instant ramen into an amazing dish that’s Can’t-Stop-Eating-It great!
Once that’s done, I use my usual quick and easy technique of pushing the mushrooms to the edge, adding water then cooking the noodles right there in the same skillet. The instant ramen noodles take a mere 2 to 3 minutes to cook.
No need to bother cooking the noodles separately. Instant ramen noodles are built to be dummy proof so this recipe is highly forgiving – you can toss ’em around, add more water, cook ’em too long and they’re still going to be fine!
The dish is ready when the noodles are soft and the sauce has reduced down to a glossy sauce that coats the noodles and mushrooms. Totally slurp-worthy!