Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

by deborah on October 13, 2014 · 26 comments

in Nourish, Plant-based Recipes, Vegan

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

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

life energy”.

It was also believed to prevent premature aging.

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

Shiitake Mushroom Nutritional Profile

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

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

Healing Seasonal Root Vegetable Soup with Shiitake Mushroom Stock

Serves 3


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

package instructions

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock


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

Healing Seasonal Root Vegetable Soup with Shiitake Mushroom Stock


What are your favorite ways to enjoy the benefits of shiitake mushrooms?

Share your tips, recipes, thoughts and suggestions with us.

Featured on

Virtual Vegan Linky Potluck

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

“Shared at Thank Goodness It’s Monday”

 “Shared at Natural Living Monday”

“Shared on Mostly Homemade Mondays”

“Shared on Motivation Monday” 

“Shared at Lou Lou Girls Fabulous Party”

“Shared on Tuesdays with a Twist”

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“Shared on #wowlinkup Workout Wednesdays”

“Shared at the Virtual Vegan Potluck”

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“Shared at Natural Family Friday”

“Shared on Five Friday Finds Link Up Party”

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“Shared at Savoring Saturdays”

Featured on

Real Food Fridays

Seasonal Root Vegetable and Brown Rice Noodle Soup with Shiitake Mushroom Stock

{ 21 comments… read them below or add one }

Jen October 13, 2014 at 8:07 pm

I love Asian flavors and mushrooms of all types. Once again you’ve given us a recipe with health and nutritional information. Thank you – you have helped my transition to a plant based lifestyle tremendously by teaching me so many new things!


kimmythevegan October 13, 2014 at 10:14 pm

This sounds really delicious. I have learned so much about macrobiotics but haven’t really done much with this information so am happy to try this recipe out =)


Patricia A. Patton October 15, 2014 at 8:18 am

I too love mushrooms and am always intrigued with recipes that show me new ways to prepare. This soup looks super yummy.And the helping to lower cholesterol is a bonus.


Frances Stanfield October 15, 2014 at 8:31 am

I love mushrooms of most any type; however, I never knew the healing power they have. Anything that can help beat out cancer is a welcomed delight!

Thanks for sharing.


Taylor Gilmore October 15, 2014 at 9:36 am

I love mushrooms and I frequently add them to my sauces and gravies. I learned of the wonderful health benefits of shiitake mushrooms many years but I had forgotten most of it. 🙂 Thanks for refreshing my memory!


Linda @ The Fitty October 15, 2014 at 2:54 pm

Shiitake mushrooms are common in Asian culture. Some have a bitter aftertaste but if you cook it right you can cover up the taste! #WOWlinkup


deborah October 16, 2014 at 4:47 pm

Hi Linda,
Thanks for hopping by and sharing your thoughts with me. I appreciate it. I love these mushrooms. Their chewy texture enhances many of my meals.


Diatta @ Femme Fitale Fit Club October 15, 2014 at 10:13 pm

I can imagine how delicious this tastes. Thank you for the information. I did not know that much about Shiitake Mushrooms. #wowlinkup


Amanda H October 19, 2014 at 12:15 am

Yum! I LOOOOVE Shiitake mushrooms and lotus root, but I’ve never tried to make this kind of soup myself. Thanks for sharing! #wowlinkup


Marla October 19, 2014 at 3:41 pm

Hi Deborah,
Great recipe! Sounds delicious and so nutritious! Thanks for sharing all the health benefits of Shiitake mushrooms. If we keep our immune system strong and healthy we can fight off disease and sickness and Shiitake mushrooms are certainly a wonderful way to boost our immunity. Thanks for sharing on Real Food Fridays. Pinned & twitted.


Kimberly October 19, 2014 at 5:54 pm

Hello cute lady! This looks so delightful. Pinned. We couldn’t think of anyone better to party with. We hope to see you tomorrow at 7 pm.
Happy Sunday! Lou Lou Girls


Roxanne @ The Honeycomb Home October 19, 2014 at 7:23 pm

Thanks for linking up to Pin-Worthy Wednesday, this looks delicious! Pinned!


swathi October 20, 2014 at 7:00 pm

Delciious deborah, I am featuring this soup on this week’s Hearth and Soul blog hop.


Heather @ Divas Run for Bling October 21, 2014 at 1:05 pm

This looks really good! I have been trying to go at least part of the week with a more plant based diet and this would fit in really well #wowlinkup


Ali the Skinny GF Chef October 22, 2014 at 8:49 am

Thanks for linking up to Savoring Saturdays. I love this recipe! Stumbled and pinned! Hope to see you next week!


deborah October 23, 2014 at 5:40 pm

Thank you so much for sharing and pinning this post. I appreciate it!


Amy @ Parsley In My Teeth October 22, 2014 at 9:10 am

Such a beautiful looking soup that’s loaded with nutrients as well. Congrats on the VVLP category win!


Marla October 22, 2014 at 11:42 am

Hi Deborah,
Just a note to let you that I choose your post as one of my features for this week Real Food Fridays Blog Hop that goes live tomorrow @ 7pm EST. Thanks for sharing and being part of Real Food Fridays.


Ginnie October 23, 2014 at 2:53 pm

This looks absolutely delicious and the lotus root is so pretty!


Kayse October 24, 2014 at 1:22 am

This is absolutely beautiful! I love shiitake stock! What a wonderfully balanced recipe.


Paula Penn-Nabrit October 28, 2014 at 8:35 pm

This looks delicious…I can’t wait to try it!


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