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