Shiitake Noodle Soup
We took the photo of this soup from above the pot – before it was entirely cooked so you can clearly see the shiitake mushrooms as well as the tatsoi and other veggies. Tatsoi is a nice complement to shiitake mushrooms. The veggie adds a mustard-like flavor to soups and salads and is chock-full of nutrition.
Ingredients
- 1 tablespoon toasted sesame oil
- 2 large cloves garlic, finely chopped 1/2 cup chopped red onion or green scallion
- 1/2 cup chopped green sweet bell pepper
- 1 cup coarsely chopped shiitake mushroom
- 1 teaspoon ground fennel
- 8 cups vegetable broth or purified water
- 1 cup diced carrot
- 1 cup chopped celery
- 4 cups chopped tatsoi, bok choy, or baby spinach
- Fresh parsley
- 8 ounces udon noodles
Directions
In a medium soup pot coated, heat the oil and add the garlic and scallion. Saute for 2 minutes over medium heat and then add the green pepper and mushroom. Saute another 2 minutes or until the green pepper is tender. Sprinkle with the fennel and add the broth. Bring the soup to a rolling boil and then add the carrot, celery, and tatsoi. Simmer for 30 minutes and stir in a handful or so of fresh parsley.
Meanwhile, cook the udon noodles according to package directions. When the soup has cooked, add the noodles and serve.