Shiitake Noodle Soup

Servings: 4

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We took the photo of this soup from above the pot – before it was entirely cooked – so you can clearly see the shiitake mushrooms as well as the tatsoi and other veggies. Tatsoi is a nice complement to shiitake mushrooms. The veggie adds a mustard-like flavor to soups and salads and is chock-full of nutrition.



1 tablespoon toasted sesame oil
2 large cloves garlic, finely chopped
1/2 cup chopped red onion or green scallions
1/2 cup chopped green sweet bell pepper
1 cup coarsely chopped shiitake mushrooms
1 teaspoon ground fennel
8 cups vegetable broth or purified water
1 cup diced carrot
1 cup chopped celery
4 cups chopped tatsoi, bok choy, or baby spinach
Fresh parsley
8 ounces udon noodles



Shiitake Noodle Soup recipe 


In a medium soup pot coated with Teflon™ non-stick, heat the oil and add the garlic and scallions. Saute for 2 minutes over medium heat and then add the green peppers and mushrooms. Saute another 2 minutes or until the peppers are tender. Sprinkle with the fennel and add the broth. Bring the soup to a rolling boil and then add the carrot, celery, and tatsoi. Simmer for 30 minutes and stir in a handful or so of fresh parsley.

Meanwhile, cook the udon noodles according to package directions. When the soup has cooked, add the noodles and serve.