Leek Shiitake Soup

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Servings: 6 Difficulty: Intermediate
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A fragrant, earthy Asian-inspired broth featuring tender leeks and savory mushrooms
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This comforting Leek Shiitake Soup is a quick and nourishing dish that highlights the natural umami of fresh and dried mushrooms. The broth is light yet deeply flavorful, enriched with the sweetness of sautéed leeks, celery, and carrots, and finished with a splash of sesame oil and shoyu. ItâÂÂs an ideal meal for chilly evenings, offering warmth without heaviness. Perfect for vegans and vegetarians alike, this soup comes together in under 40 minutes, making it a fantastic option for busy weeknights or as a soothing starter for a larger meal. The addition of wakame seaweed provides a subtle mineral note and extra texture. Serve it hot with a sprinkle of green onions for a simple, elegant, and satisfying bowl of goodness.

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Leek Shiitake Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 94.7

Description

This comforting Leek Shiitake Soup is a quick and nourishing dish that highlights the natural umami of fresh and dried mushrooms. The broth is light yet deeply flavorful, enriched with the sweetness of saut&# 195;©ed leeks, celery, and carrots, and finished with a splash of sesame oil and shoyu. ItâÂÂs an ideal meal for chilly evenings, offering warmth without heaviness. Perfect for vegans and vegetarians alike, this soup comes together in under 40 minutes, making it a fantastic option for busy weeknights or as a soothing starter for a larger meal. The addition of wakame seaweed provides a subtle mineral note and extra texture. Serve it hot with a sprinkle of green onions for a simple, elegant, and satisfying bowl of goodness.

Ingredients

Directions

  1. Soak the dried shiitake mushrooms in warm water until softened, then drain and reserve the soaking liquid.
  2. Cut the leeks lengthwise and submerge them in cold water to clean thoroughly; drain and chop finely.
  3. Chop the carrots and celery into small, bite-sized pieces.
  4. Heat the sesame oil in a large pot over medium heat.
  5. Add the leeks, celery, and carrots to the pot and sauté until softened and fragrant, about 5 minutes.
  6. Add the reserved mushroom soaking liquid and 6 cups of water to the pot.
  7. Stir in the wakame flakes and bring the mixture to a boil.
  8. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
  9. Stir in the shoyu (soy sauce) to taste.
  10. Ladle the soup into bowls and garnish with chopped green onions before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 94.7kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 35.2mg2%
Total Carbohydrate 11.9g4%
Dietary Fiber 2.5g10%
Sugars 5.3g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: leek, shiitake, soup, vegan, vegetarian, mushroom, broth, comfort food, wakame, sesame oil, easy dinner, healthy, quick meal, asian inspired, celery, carrot, green onion, simmered, umami, plant based, warm
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