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Shiitake Stem and Asparagus Soup

Cook Time 30 mins
Total Time 30 mins
Courses: , , ,
Difficulty: Intermediate
Servings: 4
Season: Winter
Description

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
  • 1 cup asparagus (stem pieces)
  • 1 cup shiitake mushrooms (stems, diced)
  • water to cover
  • 1 tablespoon vegetable oil
  • 1/2 cup shallots or mild onion (diced)
  • 2 cloves garlic (minced)
  • salt and pepper (to taste)
  • 2 cups chicken stock
  • 2 teaspoons fish sauce (optional)
  • 1/4 cup firm white fish / surimi (optional - diced)
  • 1/4 cup tofu (diced)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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
Read it online: https://dev202406.minnesotamycologicalsociety.org/recipes/shiitake-stem-and-asparagus-soup/