Spicy Shiitake Mushrooms and Edamame in a Miso Broth
An exotic and healthy choice
By Carlynn Woolsey
Shiitake mushrooms belong to a group of “medicinal mushrooms” used traditionally by the Chinese for thousands of years. Like all the mushrooms, shiitakes are a fungus and are created by nature as part of a complex and diverse ecosystem. Shiitakes offer one example of the way nature influences the possible prevention and reversal of disease. Among their most recognized health benefits is the ability to regulate activity by either activating or suppressing the immune system, thereby supporting the body under many different circumstances. Polysaccharides create the basis for the shiitake’s health boosting properties. These compounds act by strengthening host defenses instead of directly targeting cells. This process enhances the overall cell-mediated immune response, leaving the body better able and prepared to handle anything that comes its way.
Treat yourself well and be proactive this season by cooking up a serving of this immune-supporting soup!
Makes 1 large, 2 small servings
- Heat the olive oil in a pot over medium heat.
- Add the mushrooms to the pan with a dash of salt and pepper. Cook for approximately 5-10 minutes, until the water has cooked out of the mushrooms and the edges are starting to brown.
- Add the chili paste (if desired) and water to the pot, scraping any brown bits from the mushrooms, from the bottom. Bring to a boil.
- Reduce the heat to medium, and whisk in the miso paste. Add the edamame. Simmer for 2–3 minutes, just until heated through.
- Top with sliced scallion.
1 tbsp. olive oil
6–8 shiitake mushrooms, thinly sliced
Salt and pepper
¼ tsp. red chili paste, or dried crushed red pepper flakes
2 cups of water
1 tbsp. miso paste
½ cup frozen, shelled edamame
1 scallion, thinly sliced