Shiitake and Buckwheat Soup

This rich tasting soup is an excellent winter warmer. In Eastern medicine, , shiitake mushrooms are reputed to have immune-boosting qualities – another bonus during the season in which we’re most prone to bacterial and viral attack.
Shiitake and Buckwheat Soup

Serves 6

8 shiitake mushrooms

2 cups hot water

6 cups water

1/2 cup buckwheat

2 whole shallots

1/2 inch X 1 inch piece fresh ginger, peeled

2 star anise

3 tablespoons mirin

3 tablespoons tamari

1 carrot, julienned

4 shallots, finely chopped, extra

1/2 bunch cilantro, chopped


  1. Place shiitake mushrooms in a bowl and cover with 2 cups hot water. Allow to stand for 20 minutes.
  2. Add the soaking water to a saucepan with 6 cups water, buckwheat, whole shallots, ginger, star anise, mirin, and tamari.
  3. Bring to a boil slowly and simmer for 20 minutes.
  4. Add the carrots and sliced shiitake (stems removed) and cook for another 15 minutes.
  5. Remove ginger, shallots and star anise.
  6. Place into serving bowls and add 1 teaspoon each chopped cilantro and chopped shallots.