Woodsy. Earthy. Deep.
This is one intense vegan soup that offers full epicurean contentment.
meaty shiitake mushroom, robust kale, subtly sweet ocean-y wakame seaweed,
toasty sesame oil, tangy hot sriracha
heady, intense, wet forest, earthy
steamy broth, chewy kale, silky shiitake, slippery wakame, spongy tofu, crunchy sesame seed
deep dark broth, midnight-green wakame and kale, spring-green scallion, electric red sriracha
Shiitake & Black Kale Soup Recipe
- 4 c. mushroom broth
- approx. 8 shiitake, sliced, stems set aside
- several leaves of black kale, de-veined, torn
- 1 T. mirin
- 1 T. low-sodium soy sauce
- small handful cut dried wakame
- diced firm tofu
- sesame oil
- sliced scallion
- toasted sesame seed
- sriracha chili sauce
Slice shiitake stems lengthwise and add to mushroom stock. Bring to a boil. Simmer for 15 minutes, remove stems, they’re too tough to eat. Add soy sauce, mirin, and sliced shiitake caps. Simmer until caps are just tender, then add black kale. Continue to simmer until the kale is tender. Add wakame, simmer an additional 5 minutes, until the seaweed is rehydrated and tender.
Place a few cubes of tofu in the bottom of a soup bowl. Ladle hot soup over the tofu. Garnish with a drizzle of toasted sesame oil, sesame seeds, sliced scallion, and a squirt of sriracha for some heat.
(Loosely adapted from Chef David Chang’s Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles).