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A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat! It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer the thick beef bones and knuckles for at least 24 hours up to 3 days. This way, you’ll get all the goods and flavours from the dense bones. The process is pretty much the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple, although you must keep an eye on the liquid level and add some water when it goes too low. Once the broth is done, you can either drink it as it is or do anything with it; for this post, I’ve done an Asian flair broth. I gave the broth a little “pho” mix of…

Shiitake mushroom soup is a creamy, bold and tasty soup. It’s an umami filled dish, since fresh shiitakes are involved… it wouldn’t be the same with dried shiitakes, that umami would sadly vanish. This mushrooms type is way bolder tasting than the normal button mushrooms, although you can also make the soup with any other mushrooms, I’ve used shiitakes mushrooms for its bold flavour. On top of being umami flavoured, the shiitakes have that darker color and firmer texture, resulting in a darker soup but oh! my… so tasty! Another difference between shiitakes and some other mushrooms is the stem… the shiitake stem is way harder and longer to cook then it’s soft main part, which result in… having to cut them up and discard them. Those stem are almost as hard as rocks, so except if you have teeth made of steel, just cut them off. I believe, that mushroom soups should always have a bit of cream…

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