Using an onion soup stock, I made this mushroom-packed soup.Microwaving the soup with raw mushrooms in plastic wrap, then allowing it to steam makes the umami of the soup evenly absorb into the mushrooms! For 3 servings. Recipe by Yupun

Adding Shiitake powder to any type of curry makes it more delicious, but as Thai curries use herbs, it pairs perfectly with dried Shiitake!Shiitake has 2 types of aroma, the scent picked up by the nose before we eat it, and the smell that rises up from deep inside our throat after swallowing it. The latter scent is stronger for Shiitake, so it also amplifies spices' aroma and other ingredients.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: https://youtu.be/__vQxdQmKnY

I was craving a super-simple osuimono clear soup. Since this is easy to make, I took careful steps to prepare the stock The mushrooms are so juicy when bitten into and are absolutely irresistible.Please adjust the amount of salt to your liking Also good to add tofu.I recommend Japanese dried shiitake mushrooms! You can really tell the difference of its umami-rich flavor. Recipe by RED_SPIC

In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post.I like thickly-sliced daikon and carrot because they absorb a lot of broth. Recipe by Pukuttopukumaru

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

Love this soup you could add shrimp mushroom whatever you like

Lite late night supper or breakfast thai ways :)

Vegetable soup and chicken is a mainstay menu anywhere in Indonesia. Easy to make and a lot people like it. Home cooked menu.

I love both shiitake mushrooms and burdock root and wanted to eat a delicious miso soup.You can use dried shitake mushrooms. In that case, combine the soaking liquid from the dried mushrooms with the dashi stock.Do not let the shiso leaves cook. Put in the soup bowls and then pour the miso soup for fragrance. Recipe by kurukurumin

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

This is improved taste of my fried yee mee noodle in Cantonese style now using prawn soup base to make the gravy. Using prawn as stock soup base enhanced the umami taste of the noodle.

Years of experimenting and finally found the one we like!