Shiitake Mushroom Soup
(Serves 2)
200g fresh shiitake mushrooms
1 tbsp coconut oil
2 carrots, finely chopped
1 celery, finely chopped
1 onion, finely chopped
1 cm gingerroot, grated
1 garlic clove, minced
5cm strip of dried kombu seaweed
750ml water
200g ready-to-eat aduki beans
Black pepper
- Brush off the dirt from the mushrooms using the corner of a clean, lightly moistened tea towel. Cut the woodsy stems off of the mushrooms to add flavour to the stock. Slice the mushrooms.
- Heat the oil in a medium-sized stockpot. Add the carrots, celery and onion and sauté for 2-5 minutes until softened. Add the garlic and ginger and sauté for another minute. Pour in the water along with the kombu and the mushroom stems. Bring to a boil, then cover turn the heat down to simmer for 30 minutes.
- Remove the stems and seaweed, then add the aduki beans and mushrooms slices. Return to a low boil and heat through for 5 minutes. Servewith freshly grated black pepper.
