Izakaya Sakura Shiitake Mushroom Soup Recipes

Steps:

• Cook vermicelli according to package directions. Drain and set aside.
• Meanwhile, heat oil in a large pot over medium heat. Add tofu and cook until browned (2 minutes). Add garlic and ginger and cook (2 minutes).
• Add mushrooms, broth, and cabbage and simmer (5 minutes). Stir in reserved noodles.
• Ladle soup into bowls and add cilantro, onions and soy sauce.

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Steps:

• In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some.
• Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat.
• In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump.
• Cook on low for one minute more and then serve with freshly cracked pepper on top.

Steps:

• In a small soup pan, add water, dashi powder, potato, carrot and onion.
• Bring it to a boil and cook until vegetables are softened. Add miso gradually by stirring with chopsticks.
• Serve hot.

Steps:

• Preheat oven to 400 degrees F.
• Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
• Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
• Grease a baking sheet with olive oil and place mushrooms stem side up.
• Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
• Serve with ponzu sauce.

Steps:

• Toss chicken with cornstarch and soy sauce, set aside.
• Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
• Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.

Steps:

• Saute mushrooms and ginger in olive oil until soft and fragrant.
• Add chicken stock and water and bring to a boil.
• Add Soba noodles and boil until soft.
• Lower heat and add spinach, cook until wilted.
• Finally add soy sauce and lime juice to taste.

Steps:

• Slice onion and mushrooms. Fry in butter.
• Crush garlic, and add to pan. Stir.
• Add sherry and chicken stock.
• Bring to boil and simmer about 15-20 minutes.
• Taste for seasoning.
• Add cream (make sure it doesn't curdle).
• Simmer another 10 minutes.
• Blend and serve.

Steps:

• Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
• Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
• Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!