Who doesn’t love a big bowl of steaming hot noodle soup on a cold autumn or winter’s day? I know I do! This Shiitake Mushroom Noodle Soup is so simple to make and very tasty and is a dish that can easily be made by the campfire. It will warm you up from the inside out!
Shiitake mushrooms are extremely easy to grow at home. Shiitake logs can be purchased from many different merchants on the Internet or you can make your own with the instructions below.
The only secret is to keep them moist. Currently, I am foraging these from my laundry room where they are growing next to a selection of Lion’s Mane and Blue Oyster Mushrooms. Did I mention I love to cook with mushrooms!
Steps to Growing Mushrooms for Shiitake Mushroom Noodle Soup
- Collect the logs for your base. Shiitakes grow on logs, so you will need to find some fresh wood to start the process. These should be freshly cut and ideal woods are oak, birch or beech. Size should be about 5-6 inches in diameter and 30-40 inches long.
- Allow the logs to season. Lean the logs against each other in an environment free from other molds or fungi that can disrupt your growing process. This process takes about three weeks.
- Insert shiitake plugs into the log. Mushroom spawn come in small wood dowel and can be purchased online. Using an electric drill, make holes every 6 inches big enough to fit one dowel. Insert the spawns into the holes and seel with a small amount of melted wax.
- Wait, wait… oh and then wait some more. This honestly is the toughest part of the whole process. Store your mushroom logs in shady area off the ground and cover with a breathable cloth. Do not cover with a plastic tarp. Water your logs twice per week. It takes about 9-12 months until the mushrooms are ready to bloom.
- Shock your logs. Now I don’t mean telling your logs a wild piece of gossip! Shocking is the process where you force the log to bloom by soaking the log for 24 hours. After soaking return log to where you have been storing the logs.
- Allow mushrooms to fruit. Two days to two weeks after shocking, your mushrooms should begin to sprout. Continue to water twice per week.
- Harvest mushrooms! When mushrooms are your desired size, use a sharp knife to remove the mushrooms from the log. Do not dispose of the log however. The same logs can continue to produce mushrooms for 5-7 years! Re-shock logs 6 weeks after harvest to keep the logs going!
Like, growing mushrooms, the biggest secret for a flavourful soup is time. The longer you spend heating the ingredients, the more the flavors can develop. What I love about this recipe for Shiitake Mushroom Noodle Soup is the broth is full of strong umami flavor. It is very easy to simmer at home for hours and transport to your location. The stock freezes well and even is a great choice for backpacking trips. Transport it in a water bottle!
After making this soup, also check out my Mixed Mushroom Soup recipe which features my favorite fungi in a completely different type of soup!
Shiitake Mushroom Noodle Soup
Ingredients
For the Broth…
- 12 cups water
- 8 oz dried shiitake mushrooms chopped
- 4 scallions trimmed
- 3 cloves garlic peeled and smashed
- 1/2 tbsp ginger grated
- 2 sheets kombu
- 2 dried Japanese chilis
- 1 tsp salt
For the Soup…
- 2 tbsp sesame oil
- 1 cup chopped leeks white and pale green parts only
- 3 cups shiitake mushrooms sliced
- 1/2 cup mirin
- 1 tsp ginger grated
- 3 cloves garlic grated
- 2/3 cup white miso
- 1/2 head cabbage sliced
- 14 oz extra firm tofu cubed and fried
- 4 scallions minced
Instructions
For the broth…
- Combine all ingredients. Simmer on low heat for 1 hour.
For the soup…
- In a soup pot or Dutch Oven, heat oil. Add in mushrooms and leeks and cook until soft. Add in mirin, ginger, garlic, and miso. Cook an addtional minute.
- Pour in broth and bring to simmer. Add cabbage and cook for 2-3 minutes.
- Stir in the rice noodles and cook until the rice noodles are tender, 5 to 6 minutes.
- Top with tofu. Garnish with chopped scallion and furikake.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
