Health Benefits
1. Shiitake mushrooms have been used in the Chinese culture for over 6,000 years. They have properties that help lower cholesterol and protect our cardiovascular system.
2. Shiitake mushrooms contain high amounts of iron. Natural sources of iron are easily absorbed by our bodies compared to iron supplements in vitamins.
3. Shiitake mushrooms contain high amounts of other minerals like: Vitamin B2, copper, selenium and pantothenic acid. These are all minerals our bodies need in small doses to function properly.
I’ve finally gotten over my complete disgust for mushrooms and thought I’d try shiitakes. They have a very unique flavor. It’s almost smoky with a slightly fermentated flavor. It reminds me of a light soy sauce. And yes, they do taste a little like a mushroom, but not in a bad way. Just a few these mushrooms will add a ton of flavor and nutrition to any dish.
At risk of sounding like a broken record, this soup is pefect for the bitter cold. (I don’t know about you, but I’m soo done with the cold winter.)
The oil in the recipe could be optional but keep in mind healthy fats are needed to absorb vitamins and minerals. I cannot use olive oil but any non saturated fat will work. We currently can use canola oil.
Ingredients
Serves 1-2
- 2 cups chicken broth
- 1 small bok choy
- 1 garlic clove
- 3-4 large shitake mushrooms
- 1 medium shallot
- 1 green onion
- 1 T oil
Directions
- Bring broth to a boil in a small sauce pan. Smash and add the garlic clove. Pull off mushroom stems and add to broth. Boil for 5 minutes. Remove garlic and mushroom stems.
- Rise and chop vegetables while broth is warming up. Very thinly slice mushroom tops.
- Add all remaining ingredients to the broth and bring to a rapid boil for 2 minutes. Turn off stove and remove from heat. Serve hot. Garnish with extra green onions.
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
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