What is shiitake soup?

For most guests, mushroom soup conjures up gray, strong, creamy mixture that comes from a can, has a strangely pleasant, earthy taste and can even do a few small, sliced ​​pieces of rubber, gray mushrooms. In fact, mushrooms that have only happened recently in kitchens throughout the United States can be transformed into soups that are delicate. There are a number of variations, from fine broth to abundant stew, which makes all kinds of shiitake soup standout.

Shiitake mushrooms have been used in Asian kitchens since time immemorial. Many kinds of shiitake soup definitely offer Asian sensitivity, although they can differ very much. Some have rice and others noodles. Some pairs of deep flavors of dark soy sauce and miso; Others work with a light, fine broth. Some prefer rice vinegar except or instead, and others replace it with Mirin. Pores and radish Daikon add a little sparks and several handfuls of fresh spinach leaves add taste and nutrition. This versionShiitake soups work especially with buckwheat, which adds a deep note and more interesting taste and texture than noodles on the egg.

Clean, healthy Shiitake soup resembling spa cooking offers a base chicken broth, which is simply dressed with crushed or cube chicken and chopped side of Choy. The vegetarian version is easily prepared by replacing the plant broth for chicken broth and tofu or tempeh chicken. In addition to sliced ​​shiitakes, this soup ends with several cocktails of soy sauces and if the chef likes, some fish sauce.

Shiitake mushrooms are earthy, rich flavor is a nice foil for black beans. A hearty winter soup begins with vegetable broth flavored by miso and tamari sauce with a large amount of garlic and ginger, fresh greenery, side of Choy or spinach and boiled black beans. Vegetarians like celery, leeks or red onions and seaweed or combos add taste and bArvu. Chefs can use fresh shiitake mushrooms in this variation or dried mushrooms that could be easier to access in winter.

The very different style of shiitake soup combines caramelized onions and garlic with chicken, beef or vegetable stock and cleft white wine. Olive oil or butter gives it a nice taste and soft, velvety slip. Some chefs like to take a page from classic French onion soup and complement the bowl with heavily sliced ​​wheels toasted French bread with broiler shattered cheese and Bleu cheese.