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Shiitake Mushroom Soup
Recipe is from If the Buddha Came to Dinner: How to Nourish Your Body to Awaken Your Spirit (Hyperion, 2004) by Hale Sofia Schatz with Shira Shaiman
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
10 fresh shiitake mushroom caps, sliced
1/2 teaspoon salt
4 cups boiling water
1 to 2 tablespoons freshly-squeezed lime juice
1/2 teaspoon crumbled wakame, dulse or kelp sea vegetable
Freshly-ground black pepper, to taste
Garnish:
1 cup arugula or bok choy, coarsely chopped
1 finely chopped scallion
Directions
In a medium soup pot, heat olive oil over medium heat. Add the onion, mushroom caps and salt; saute for about five minutes or until the onion is soft.
Add the boiling water to the onion and mushrooms and cook for five more minutes. Turn off the heat and season with lime juice, sea vegetable and pepper, adjusting as necessary.
Garnish individual bowls with arugula or bok choy and scallions just before serving.
Suggestions
Serves four.