Umami-Rich Shiitake Mushroom Soup
This umami-rich soup is the perfect way to warm up on a cold day. The shiitake mushrooms provide a deep, earthy flavor, while the tamari or coconut aminos add a touch of sweetness and spiciness. The result is a soup that is both flavorful and satisfying.
I first came across this recipe when I was living in Japan. I was visiting a friend who was a chef, and she made this soup for me one night. I was immediately struck by the rich, umami flavor of the soup, and I asked her for the recipe. She told me that it was a traditional Japanese recipe that had been passed down in her family for generations. I was so grateful for the recipe, and I've been making it ever since.
Umami-Rich Shiitake Mushroom Soup Umami-Rich Shiitake Mushroom Soup Umami-Rich Shiitake Mushroom Soup Umami-Rich Shiitake Mushroom Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 tablespoons ghee
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 pound shiitake mushrooms, sliced
  • 1/4 cup tamari or coconut aminos
  • 3 cups chicken or vegetable broth
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon turmeric powder
Instructions
  1. In a large pot or Dutch oven over medium heat, melt the ghee.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the shiitake mushrooms and cook until they release their liquid, about 5 minutes.
  4. Stir in the tamari or coconut aminos, chicken or vegetable broth, ginger, and turmeric.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Use a hand blender to blend the soup until smooth.
  7. Taste and adjust seasoning as desired.
  8. Serve hot immediately.
Why It Works
  • The shiitake mushrooms are the key to this soup's umami flavor. Shiitake mushrooms are a type of mushroom that is native to East Asia. They have a deep, earthy flavor that is perfect for soups, stews, and other savory dishes.
  • The tamari or coconut aminos add a touch of sweetness and spiciness to the soup. Tamari is a type of Japanese soy sauce that is made from fermented soybeans. It has a slightly sweeter and less salty flavor than regular soy sauce. Coconut aminos is a vegan alternative to tamari that is made from fermented coconut sap. It has a similar flavor to tamari, but it is slightly sweeter.
  • The ginger and turmeric add a touch of warmth and spice to the soup. Ginger is a type of root that has a slightly spicy and pungent flavor. Turmeric is a type of spice that has a warm, earthy flavor. Both ginger and turmeric are commonly used in Asian cooking.