Ingredients:

  • /2 cup (50g) Dried Shiitake Mushrooms
  • cups Boiling Water (for soaking)
  • cups (1.4 Litres) Vegetable or Chicken Stock (low sodium)
  • inch piece Fresh Ginger (peeled and thinly sliced or smashed)
  • large Garlic Cloves (lightly smashed)
  • Tbsp (30 ml) Light/Low Sodium Soy Sauce
  • tsp Dark Soy Sauce (optional, for colour)
  • /4 tsp White Pepper (or to taste)
  • medium Carrot (thinly sliced or julienned)
  • cups, packed (250g) Napa Cabbage (roughly chopped)
  • heads Bok Choy or Gai Lan (stems and leaves separated, chopped)
  • cup (100g) Fresh Shiitake/Cremini Mushrooms (sliced)
  • /2 cup (75g) Frozen Edamame (shelled)
  • Tbsp (30g) Cornflour (Cornstarch)
  • Tbsp (60 ml) Cold Water (for slurry)
  • tsp Toasted Sesame Oil
  • stalks Spring Onions (thinly sliced, for garnish)
  • Small handful Fresh Coriander/Cilantro (for garnish, optional)

Instructions:

  1. Place dried shiitake mushrooms in a bowl and cover with boiling water. Let them soak for at least 15 minutes until plump. Remove mushrooms, discarding stems, and slice thinly. Carefully pour the soaking liquid through a fine sieve into your stockpot, discarding any grit remaining at the bottom of the bowl.
  2. Add the stock, sliced ginger, and smashed garlic cloves to the stockpot containing the mushroom liquor. Bring the mixture to a gentle simmer over medium heat.
  3. Once simmering, let the broth infuse for 10 minutes. Taste the broth and add the soy sauces and white pepper. Remove and discard the ginger and garlic if you prefer a clearer broth.
  4. Add the carrots and the sliced, rehydrated shiitake mushrooms to the simmering broth. Cook for 5 minutes until they just start to soften.
  5. Incorporate the Napa cabbage and bok choy/gai lan stems. Simmer for 3 minutes. Follow this immediately with the leafy parts of the greens and the edamame. Cook just until wilted (about 2 minutes).
  6. Whisk the cornflour and cold water together until smooth to create a slurry. Pour the slurry slowly into the gently simmering soup, stirring constantly until the broth thickens slightly.
  7. Remove the pot from the heat. Stir in the toasted sesame oil. Ladle into bowls, topping generously with sliced spring onions and fresh coriander.