Shiitake, Black Kale, Tofu & Seaweed Soup
Sesame, Scallion, Sriracha Garnish
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).
21 thoughts on “Woodsy Shiitake & Black Kale Soup”
Woodsy. Earthy. Deep. Slurp! GREG
Oh wow. This sounds incredible!
My husband loves mushrooms – this would be a real treat for him. What a beautiful dish.
Love the way you described the textures. I’m totally convinced!
Black kale?!?!? I’m totally intrigued! (and enamored by your beautiful photo!)
Absolutely gorgeous – shiitake must be my favorite mushrooms ever (well, there’s maitake…) and this soup looks just like a dream.
Can I rent you for photography lessons???? What a gorgeous AND yummy soup! Well done as always~
the photos are absolutely gorgeous and this soup sound magnificent!
A delightful recipe with mushroom. Love to make it.
This looks delicious. And this is coming from someone who doesn’t like mushrooms. Yet somehow you’ve made me forget that and crave them.
This looks so great. What a unique idea!
Beautiful photos and great flavor profiles! I’m there! Cindy
I think I’m infatuated with this soup. The color is goregous and the flavor profile sounds balanced and layered. Ugh…totally in love!
Between the flavor profile and those photos – this begs to be made. Cannot get black kale here – even tried to grow it! But will make do – because this entices.
This is definitely “taste with the eyes”. OMG it’s beautiful!!
I’ve never seen black kale before. This is my most favorite kale recipe I’ve seen. It’s light and flavorful mushroom stock must go well with all the ingredients here. Lovely dish as always!
black kale, amazing! so earthy and full of flavor. perfection!!
Black Kale a first for me. This is really an intense soup. Everything is perfect.
This looks absolutely amazing, I love everything about this dish – the colors though are so enticing!
I love all the flavors and textures in this! Healthy too.
Oh wow. I have never tried kale, but I’m intrigued. On my to-do list 🙂