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Cream Of Shiitake And Broccoli Soup


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  • 2 broccoli stalks
  • 1 teaspoon unrefined roasted sesame oil
  • 3/4 teaspoon ground coriander
  • 1 small onion diced
  • 3 shiitake mushrooms trimmed, chopped
  • 5 tablespoons oatmeal
  • 6 cups vegetable stock
  • 6 tablespoons white or yellow miso
  • 2 tablespoons chopped fresh thyme
  • Freshly-ground black pepper to taste
  • Fresh lemon juice


Servings 1


Step 1

Separate broccoli into small florets. Chop the stems. Set aside separately.

Heat the oil in a soup pot over medium heat. Add the coriander and saute for 1 minute, or until aromatic. Add the onion and saute for 3 to 4 minutes, or until slightly softened. Add the shiitake and saute for 3 to 4 minutes, or until slightly softened.

Add the broccoli stems and the oats and saute for 3 to 4 minutes, or until the broccoli slightly softens. Add just enough stock to cover the vegetables and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the broccoli is very tender.

Put the miso in a small bowl, add 2/3 cup of the remaining stock, and puree with a fork. Set aside.

Pour the soup into a blender and puree. Return to the pot. Add the remaining stock, broccoli florets, thyme, and pepper. Bring to a simmer over medium-high heat. Lower the heat and simmer for 5 minutes, or until the florets are just cooked. Stir in the miso puree and a dash of lemon juice. Simmer for 1 minute. Taste and adjust seasoning. Serve hot.

This recipe yields ?? servings.

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