Shiitake and Scallion Broth

by Hara Dretaki

This is a healing broth for colds and headaches. For added depth, prepare with a combination of fresh and dried mushrooms.


  • 6 cups of water
  • 14 fresh shiitake mushrooms, thinly sliced, separate stems from caps
  • 1 piece kombu (Japanese dried kelp)
  • 8 thin scallions, white and green parts, chopped
  • 3 tablespoons shoyu or tamari sauce
Shiitake and Scallion Broth

Elizabeth Cecil

Shiitake and Scallion Broth, a variation of miso soup.

In a soup pot, bring water to a boil and add the shiitake stems and the kombu. Reduce the heat and simmer for 5 minutes. Strain the stock, extract as much liquid as possible. Add the sliced shiitake caps, 6 chopped scallions, and the soy sauce. Cook over medium to low heat for about 30 minutes, until the mushrooms are cooked.

Garnish with the remaining scallions and serve at once.

Serves 8