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Shiitake Mushroom Seaweed Soup

by ejh805  |  Mar 12, 2012

Shiitake Mushroom Seaweed Soup
  1. PREP
  2. 30 m
  • COOK
  • 30 m
  • 1 h

Makes a light, delicious, hot low calorie meal. Nutrients in Shiitake Mushroom Seaweed Soup 1.00 serving (78.53 grams) Nutrient%Daily Value vitamin K24.9% manganese18% folate11.2% tryptophan9.3% magnesium8.8% vitamin C8.4% vitamin B2 (riboflavin)7.6% vitamin B3 (niacin)7.4% dietary fiber6.5% phosphorus5.6% protein5.2% iron5.2% copper5% chromium4.7% vitamin B6 (pyridoxine)4.5% calcium4.3% Calories (48)2%



  • 1 cup Dried Shiitake Mushrooms
  • 6 cups Purified Water
  • 8 tbsp Seaweed, Wakame
  • 1 medium Onion, Sweet
  • 3 cloves Garlic Clove
  • 2 tbsp Ginger, Minced
  • 2 tbsp Vegetable Stock
  • 2 tbsp Organic Dulse
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 3 tbsp Scallions, Raw


1 Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
2 Heat 1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
3 When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
4 Add dulse.
5 Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.
6 Serves 4