Shiitake Mushroom Soup with Mustard Greens


  • 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


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

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

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