From: bloodroot.com
This soup is the one to make for someone who doesn't feel up to par. It is more effective than the proverbial chicken soup since shiitake mushrooms are known to enhance the immune system. It also tastes wonderful.
1) Soak 12 dried shiitake mushrooms in 2 qt. water for ½ hour, or until they are soft. Remove them and squeeze the water back into the bowl. Soaking liquid should be reserved for the broth. Thinly slice the shiitakes. Set aside.
2) Chop 1 small onion, thinly slice 1 carrot, peel and slice 1 small yam.
3) In a soup kettle, heat 1-2 Tb. oil. First sauté the shiitakes until they turn golden, then add the onion. At the same time add 1 Tb. sesame oil. As the onions begin to brown, add the carrot and yam.
4) Next add 1 c. Chinese cabbage, sliced thinly, 1 clove garlic, chopped, and ½ Tb. fresh ginger, grated. Turn all vegetables in the pot frequently. Add more cooking oil only if necessary.
5) When vegetables are well-browned, add reserved shiitake soaking liquid and bring to a boil. Add a few leaves of fresh spinach, 1/3 c. shoyu (soy sauce), and fresh grated pepper. Taste and correct seasoning.
6) Serve hot, with sliced scallions on top. Optional: Cooked soba noodles (Japanese pasta made of buckwheat) add a pleasant texture to this soup. Serves 6.
From: FabulousFoods.com
4 medium to large dried Shiitake mushrooms
Simmering Sauce
1 C water
1 T sugar
2 T mirin
2 T soy sauce
2 T sake
½ tsp. dashi-no-moto (kelp) powder (see note above)
Serves 2
Place mushrooms in a medium bowl and add warm water to cover. Soak dried mushrooms in warm water for 30 minutes. After 30 minutes drain mushrooms and squeeze them dry. Cut off the discard stems.
Prepare simmering sauce by combining all ingredients in a medium saucpan. Add mushrooms to simmering sauce and bring to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer mushrooms for 15-20 minutes, or until the liquid had almost all evaporated and mushrooms are well coated with the sauce. Divide mushrooms and any remaining sauce between two small serving bowls.
From: ccsn.nevada.edu
Makes 4 Servings
16 Ounces Shiitake, small dice
1½ Ounces shallot, minced
2 cloves garlic, minced
1 ounce butter
3 ounces carrot, julienned
1 ounce snow peas, julienned
2 ounces sake
½ ounce chicken glace
½ teaspoon thyme, minced
season to taste salt and pepper
Peel carrot and julienne.
Clean and julienne snow peas.
Mince shallot, garlic, and thyme.
Saute shallot and garlic in butter. Add mushrooms and saute.
Add carrot, and snow peas and saute. Deglaze with saki and reduce au sec. Remove from heat and add glace, thyme, and truffle oil.
Season to taste with salt and pepper.