Sprouted Soybean and Shiitake Soup

Full of umami flavors and nutrition, this soup will cure what ails you. For instructions on root-sprouting, click here.

  • 2 cups root-sprouted soybeans (start with about 1/2 cup dried)
  • 2 cups sliced fresh or reconstituted dried shiitakes (if dried soak 1 cup mushrooms in 2 cups water and reserve the water for the soup)
  • 4 cups chicken or vegetable stock
  • 2 cups water (can include the mushroom soaking liquid)
  • 1/2 cup sake or white wine (optional)
  • 1 tablespoon dried wakame seaweed, soaked in 1 cup water
  • 1 small bunch scallions, trimmed then sliced into rings, white and green parts
  • salt to taste (may not be needed depending on how salty the seaweed is)
  • pieces of lime for squeezing or good rice or cider vinegar (optional)
  • ground hot red pepper or sriracha sauce (optional)

Place the soybeans, the shitakes, stock, water (and/or mushroom soaking liquid), and sake together in a large pot and bring to a simmer. Cook for about 20 minutes, skimming any foam that gathers on the soup’s surface and discarding.

When the shiitakes and soybeans are tender, add the wakame and cook 5-10 minutes longer. Taste to see if the broth needs salt – the seaweed may have added enough seasoning already.

Just before serving, stir in the chopped scallions. Pour the soup into warmed bowls and serve with lime slices or vinegar and hot pepper on the side, so that guests may add as much acid and heat as desired to their own bowls.

Serves 6-8.

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