Earlier in my plant-based learning journey, I studied macrobiotics and discovered the
the power of healing foods for prevention as well as treatment of many diseases.
Shiitake mushrooms were among the stars!
These chewy, delectable mushrooms have long been prized for their healing powers.
Widely cherished for their immune system support, they contain lentinan, which makes our
immune system strong, helping to fight off disease and infection and is believed to stop or
slow tumor growth.
Native to Japan, China and Korea, shiitake mushrooms have been grown in all three countries
since prehistoric times.
During the Ming Dynasty (AD 1368–1644), physician Wu Juei wrote that the “mushroom
could be used as a food and as a medicinal mushroom: taken as a remedy for upper respiratory
diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost qi or
It was also believed to prevent premature aging.
Shiitake Mushroom Nutritional Profile
Source: USDA Database
Shiitake mushrooms contain a compound called D-Eritadenine (DEA) which helps lower
cholesterol and supports cardiovascular health.
They supply antioxidants which help reduce free radicals.
Several scientific studies have supported this mushroom’s role in reducing tumor growth.
For example, Japanese scientists at the National Cancer Center Research Institute reported
in 1970 that shiitake mushrooms had a strong anti-tumor effort.
That’s one reason why I chose to make a shiitake mushroom stock for this hot, hearty, delicious
and nutritious healing vegetable soup.
Shiitake mushroom stock tastes good and it’s so good for you.
In my kitchen, you can’t beat that!
Root Vegetable Soup with Shiitake Mushroom Stock
6 dried organic shiitake mushrooms
1 cup sliced organic carrots – 1 inch chunks, sliced diagonally
1/2 cup sliced organic daikon – 1 inch chunks. s;iced diagonally
1/2 cup thinly sliced organic lotus root
2/3 cup sliced organic onions
1/2 cup sliced celery – 1/2 inch chunks
1 cup thinly sliced kale
1 cup broccoli florets
Firm organic tofu – sliced and cut into small cubes (optional)
1-2 tbspns gluten free tamari soy sauce or coconut aminos
1-2 tbspns unfiltered apple cider vinegar
A pinch of Celtic or Himalyan sea salt
1 tbspn toasted sesame oil
3 organic scallions – thinly sliced
A pinch of cayenne pepper
A pinch of red pepper flakes
1/2 sheet dried nori seaweed – cut into short thin strips
Gluten free brown rice noodles – cooked in advance according to
Prepare Shiitake Mushroom Stock:
Soak 6 shitakes in water for 30 minutes.
Add shiitake and its soaking water to 1-2 quarts of filtered water.
Bring to boil.
Boil 5 to 10 minutes.
Remove shiitake mushrooms and slice into thin strips.
Return to pot.
Next add seasonings:
Add a pinch of sea salt, cayenne powder.
Add gluten free tamari soy sauce or coconut aminos to the stock.
Add toasted sesame oil.
Add apple cider vinegar.
Simmer 5-10 minutes.
Now add sliced root vegetables:
Carrots, daikon, celery, lotus root, onions to shiitake broth.
Simmer over a low flame for 10 minutes.
Add tofu cubes to the broth.
Simmer 5 minutes.
Add thinly-sliced kale and broccoli florets.
Simmer for 5 minutes.
Add cooked brown rice noodles to soup bowls.
Pour shiitake broth and vegetables over noodles.
Optional: Garnish each bowl of soup with sliced scallions, red pepper flakes and dried nori strips
What are your favorite ways to enjoy the benefits of shiitake mushrooms?
Share your tips, recipes, thoughts and suggestions with us.