Shiitake Mushroom Soup with Mustard Greens

The addition of these fresh greens really wake up this soup, and make it a terrific spring tonic with cleansing benefits, such as stimulating the liver.

Serves 4
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Seasons: Spring/Summer

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 10 fresh shiitake mushroom caps, sliced
  • 1/2 teaspoon salt
  • 4 cups boiling water
  • 1-2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons crumbled wakame or dulse sea vegetable
  • freshly ground black pepper to taste

Garnish

  • 1 cup mustard greens coarsely chopped
  • 2 finely chopped scallions

1. In a medium soup pot, heat olive oil over medium heat. Add the onion, mushroom caps, and salt, and sauté for about 5 minutes or until the onion is soft.

2. Add the boiling water to the onion and mushrooms and cook for 5 more minutes. Turn off the heat and season with lime juice, sea vegetable, and pepper, adjusting as necessary.

Garnish individual bowls with mustard greens and scallions just before serving.