Shiitake Mushrooms and Sweet Potato Noodle Soup

Shiitake Mushrooms Sweet Potato Noodle Soup Recipe

Have you ever have eaten a bowl of soup with clear noodles, with plenty of shiitake mushrooms? Yes, that what I made today. But this time I used potato vermicelli noodles.

You can buy most of the ingredients like lily bulbs and wood ears in the packaged dried section. You should able to find them on the Asian grocery store near you, or you can order some on Amazon.

As for the greens, it’s totally up to you what you want to use. I just used a packet of “spring mix” which had a lot of different greens. Though remember to add them in the very end, because they will turn yellow very easily, and they don’t need any cooking before they become entirely soft.

Note: When I say a small handful, I mean like, what would be about 2-3 tablespoons worth.

Shiitake Mushrooms and Sweet Potato Noodle Soup
Serves: 3
Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small carrot
  • 5-6 fresh shiitake mushrooms
  • 1 clove garlic
  • A small handful dried lily bulbs
  • A small handful dried wood ears (black fungus)
  • A pinch of Himalayan/sea salts
  • 3 cups water
  • ½ bundle sweet potato vermicelli/noodles
  • 1 tablespoon white cooking wine
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • ¾ teaspoon Himalayan/sea salt
  • 1 teaspoon pure maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ⅛ teaspoon ground ginger powder
  • A pinch red pepper flakes
  • A small handful leafy greens (baby spinach, baby lettuce, arugula etc)
  • 1 scallion
Instructions
  1. Be sure to soak the dried lily bulbs and wood ears in water for at least 2 hours. Once done, drain out all the water, rinse it, and drain again.
  2. Soak the sweet potato vermicelli in a large container of very warm water for 2 hours as well. This will soften it and make it easier to cook.
  3. Use a julienne peeler to slice the carrots into small matchsticks. Remove the stems from the shiitake mushroom and slice them into thin pieces. Peel the garlic and chop it in small pieces. Add all of that into a medium saucepan with the lily bulbs and wood ears (if they’re really large, chop them up) and a tablespoon of extra light olive oil.
  4. Turn the heat on high-medium high (6 or right under), stir and fry the vegetables for about 6 minutes or so until the carrots are getting soft.
  5. Add the water and sweet potato vermicelli (drain first) and stir for about a minute. Turn the heat on high and let it boil for 3 minutes.
  6. Then, turn the heat to medium low (4) and add the white cooking wine, rice vinegar, sesame oil, salt, maple syrup, onion powder, garlic powder, ginger powder and pepper flakes. Let it cook for another 8 minutes and turn the heat off.
  7. Add the leafy greens once the heat is turned off, and stir around. Finally, slice up some scallions (I did them slightly slanted so they look cooler) and pour the soup in bowls, and scatter the scallion pieces on top.

 

Andrew is a blending and juicing enthusiast for over 6 years. Recently he manages BlenderVersus.com to provide a well-researched, unbiased and accurate alternative resource platform for all aspects to do with blending and juicing.
BlenderVersus.com is a participant in the Amazon Services LLC Associates Program, and we earn a commision of purchases made through the Amazon.com link on our website.
SHARE