Shiitake Mushroom Soup

Shiitake Mushroom Soup

This is a crowd-pleasing Shiitake Mushroom Soup. Its vibrant color and hint of ginger and sweetness make it feel both homey and exotic.

This soup makes a great starter. To turn into a main course, you can add separately cooked rice noodles. If you wish to turn this into a vegan mushroom soup, substitute soy sauce for the fish sauce.


35 gm Dry Shiitake
40 gm peeled ginger
60 gm White Onion chopped
25 gm Lemongrass (soft white part) chopped
1/4 cup Leafless coriander stems
10 gm brown sugar
600 gm Vegetable stock or water
4 gm lemon zest
30 gm Fish Sauce
9 gm Salt
325 gm Mixed vegetables or Tofu
400 gm coconut milk
1 gm Lime juice
Coriander leaves for garnishing

Shiitake Mushroom Soup


  1. Soak the shiitake mushrooms in hot water for 30 minutes
  2. Julienne 50% of the ginger and put aside.
    • We recommend to first slice with a mandolin and then cut into the very thin julienne strips – we want them really thin!
  3. In a food processor create a paste with the
    • remaining ginger, the onion, lemongrass and the coriander stems
  4. In a 3-litre soup pot heat up a little bit of vegetable oil and cook the ginger paste until it smells robust.
    • Be careful not to let it get brown!
  5. Then Add the sugar and let it melt into the paste
  6. Then the vegetable vegetable stock or water, lemon zest, fish sauce and the julienned ginger
  7. Strain the shiitake mushrooms discarding the soaking water;
    • then slice the mushrooms and add to the soup
  8. Add the vegetables and/or tofu
  9. Towards the end add the coconut milk and salt

Garnish with lemon juice and serve with coriander leaves as decoration.

This is a vibrant and delicious recipe. If you try to make this Shiitake Mushroom Soup, please send us a photo!

Shiitake Mushroom Soup
Bowl from Kyushu, Japan!

We welcome your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.