Shiitake Stem and Asparagus Soup
When I dry shiitakes I cut out the stem; dried they are too tough. But there is a lot of flavor in them for soups. It’s easier to cut the stems into small pieces fresh then pop them into a bag in the freezer, or vacuum seal if you have a lot. The same principle works for the bottom portion of asparagus; I trim any dried or tough bottoms and freeze them for later. One later is this soup.
Ingredients
Instructions
-
In a small pot, cover the shiitake stems and asparagus pieces with water, bring to a boil, and simmer for about 20 minutes until getting tender. Buzz up in a blender on lower speed. I like some fiber, but you can strain this if you like but you lose a lot.
-
In a larger pot, saute the shallot/onion over medium heat adding the garlic a few minutes later. Add the fish and tofu cubes. When the onions are translucent add the buzzed up shiitake/asparagus. Add the stock; I use the stock to rinse out the blender into the pan.
-
Bring to almost a simmer and give it a few minutes for the flavors to blend.
Note
Variations:
- add a little grated fresh ginger
- add soy sauce or a bit of pepper sauce at the table
- add cooked corn kernels
- add small amount of dices sweet red pepper
- garnish with chopped onion tops or scallions
