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Shiitake-Vegetable Soup with Ginger & Lemongrass


Time: 1:45

Serves: approximately 30 1 cup servings

Ingredients for Broth:

  • 1 white onion chopped
  • 1/2 – 1 Serrano pepper minced fine (if you like a bit of a kick)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 4 quarts of chicken stock or 4 quarts water and 1/2-1 jar organic “better than bouillon” chicken soup base
  • 3 tablespoons fresh minced ginger (1/4 dry ground ginger can be a substitute for fresh)
  • 1/2 tablespoon red pepper flakes (if you like a bit of a kick)
  • 1/2-1 teaspoon freshly ground black pepper
  • 1 tablespoon minced lemongrass
  • 8-10 4″ pieces of “bruised” lemongrass stalks (after trimming base and spiky tops,  beat them up a bit – crush with something heavy and cut into them with a knife to help release the flavors)
  • 5 cups sliced Shiitake mushrooms
  • 5 cups chopped vegetables such as:
    • carrots
    • celery
    • snow peas (or snap peas)
    • bell pepper
  • 1, 8oz can water chestnuts (rinsed)
  • 1, 8oz can bamboo shoots (rinsed)
  • 1, 14oz can baby corn (rinsed)
  • Optional garnish: fresh parsley or leafy greens such as spinach.


  • Sauté onion and Serrano in 2 tablespoons olive oil with 1/2 teaspoon salt on medium heat. Do not brown, just sauté until soft, translucent and well-cooked.
  • Add 4 quarts of chicken stock (or 4 quarts of water and 1/2 of the soup base), ginger, minced and bruised lemongrass, freshly ground pepper and red pepper flakes.
  • Simmer covered for 60 minutes to bring out flavors.
  • Adjust seasoning and add more chicken soup base as desired.
  • Add vegetables and simmer for 5 minutes or until they begin to soften.
  • Add Shiitakes and simmer 5-8 more minutes until they are the texture you like them.
  • Turn off heat and add water chestnuts, bamboo shoots and baby corn.
  • Remove lemongrass stalks.
  • Serve with optional chopped parsley or leafy greens as a garnish.

Notes: This is a broth-based soup so it should freeze well.

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