Holy Shiitake! Quick Soup Recipe

March 5, 2012

One of our go-to dinner recipes—a staple in our regular repertoire because the bouillon cubes make it fast (and because mushrooms do a body good).

All the ingredients are coarsely chopped and cooked through and flavored in the sautéeing stage. Then once you add water, you only need to wait to bring the soup to a boil for a few more minutes, top each bowl with a little garnish, and voila, family dinner. Even better the next day after the flavors have really melded.

Into a small amount of boiling water (about 1/4" in a large soup pot), I throw the following:

•1 yellow or white onion chopped in long, lazy slices.
•2 vegan bouillon cubes (we like Rapunzel brand "with sea salt and herbs").

Sautée for a couple minutes then add:
•10-15 chopped Shiitake mushrooms (stems and all, briskly rinsed in water) and any other optional ingredients (broccoli, ginger, garlic, sliced carrots, etc.).

Stir for another couple minutes until mushrooms are cooked through.
•Add at least a pitcher full of water (enough to make your soup a soup).
•Bring to a boil, then turn down heat and simmer for another 5-10 minutes to let the flavors meld (and any optional veggies soften).
•After the heat is off, top with chopped green onions, bok choy, scallions, or chives.
•Each bowl receives a dollop of olive oil, a dash of shoyu or Braggs, and a sprinkle of black sesame seeds before the soup is ladled in.