Creamy Shiitake Mushroom Soup (Vegan and Gluten-Free)
Enjoy a bowl of this creamy shiitake mushroom soup as a nourishing starter before your main course. This delicious soup will leave you feeling satisfied and content!
Equipment
Ingredients
Instructions
- Prepare Ingredients: Separate the stems from the shiitake mushroom caps. Remove the tough tips of the stem, then slice the stems and caps thinly. Slice the onion thinly, and cut the spinach into bite size pieces.
- Cook Vegetables: Heat the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until tender. Add the sliced shiitake mushrooms and cook until tender.
- Add Rice Flour: Turn off the heat, add the rice flour and stir until the flour is fully incorporated.
- Add Water and Bouillon: Pour water into the pot and add the bouillon, stirring continuously to avoid lumps over medium heat.
- Add Spinach: Bring the soup to a boil, then add the chopped spinach. Reduce the heat and let it simmer for one minute.
- Add Soy Milk: Add the soy milk, continue to simmer for a few minutes, and turn off the heat before start boiling.
- Tweak the Taste: Season the soup with salt to taste.
Notes
- Storage: 3 to 4 days in the fridge.
- You don't need to clean the mushrooms with water. They quickly absorb moisture and can lose their flavor and aroma if washed. If there is light dirt, you can easily remove it by wiping them with a paper towel.
- Don't discard the tough shiitake stems! Instead, slice them thinly, use them, and enjoy the chewy texture.
- For a thicker consistency, add half a tablespoon of rice flour in Step 4 to achieve your desired thickness.
Video
Nutrition
Serving: 1servingCalories: 57kcalCarbohydrates: 8gProtein: 4g
This nutritional information is estimated and provided for general reference only.