Soak dried shiitake mushrooms in water for 6 hours or overnight. Save the water after soaking.
10 ounces Shiitake mushrooms
Add vegetable stock, garlic, ginger, soy sauce, vinegar and hot sauce to a soup pot.
6 cups vegetable broth, 2 cloves garlic, 2 teaspoons ginger, 3 tablespoons soy sauce, 1/4 cup apple cider vinegar, 2-4 tablespoons hot sauce
Add reserved mushroom liquid into the pot, without putting mushrooms into the pot. Bring liquid to a boil and reduce heat to a simmer.
Remove stems from shiitake mushroom caps and discard hard ends of stems. Slice mushrooms and add to pot. Let simmer 20-30 minutes.
Add salt and pepper to taste. Adjust spice and acidity. Add more vinegar or hot sauce if needed. Add a little sweetener if too spicy or sour.
Salt and pepper to taste
In a separate bowl mix together cornstarch and water until no lumps remain.
3 tablespoons cornstarch, 3 tablespoons cold water
Add cornstarch to hot soup. Stir over medium heat until slightly thickened.
Add green onions and sesame oil.
2 green onions, 2 teaspoons sesame oil
Cook for 5 minutes.
Serve and drizzle extra sesame oil on top, plus optional diced tofu, bamboo shoots, slivered green onions and diced chili pepper.
8 ounces bamboo shoots, 1/3 block firm tofu
Enjoy!
Spa Index Kitchen Notes
Add seasonal veggies as you wish – snow peas & bean sprouts in spring, julienned carrots in the fall. For a non vegan version, whisk a scrambled egg in at the last minute and swirl rapidly to create fine strands of egg. Let your imagination, and your tummy, guide you!
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