Ginger Shiitake Soup
with Cabbage
and Edamame Beans

FRESH SHI ITAKE MUSHROOMS ARE AVAILABLE YEAR-ROUND at my local farm. While I bring them home with the best of intentions, I’ve been known to forget about them until one day I open that brown bag and discover dried mushrooms. Fortunately, once dried they offer an even stronger taste that is just perfect for making a savory stock for soups like this one. Don’t worry, you can buy them dried at most natural food or Asian grocery stores.

12 dried shiitake mushrooms

8 cups water

1 heaping tablespoon
grated fresh ginger

1 large leek, chopped

1 tablespoon grapeseed oil

2 cups Napa or green
cabbage, thinly sliced

1 carrot, shredded

1 cup edamame beans,
shelled

2 tablespoons tamari

1 teaspoon
ume plum vinegar

Toasted or hot sesame oil

Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately.

In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 4–5 minutes or until mushrooms start to brown. Add cabbage, carrots, edamame beans, tamari and water left over from soaking shiitakes. Cover and simmer 10 minutes or until carrots are soft. Remove from heat, stir in ume plum vinegar, top individual servings with toasted or hot sesame oil as desired and serve.

SERVES 6

VARIATIONS
For a more protein-rich soup, add cubed firm silken tofu. For a heartier meal, prepare 8 ounces of soba or udon noodles and divide among each serving.