• 6 whole dried medium shiitake mushrooms
  • 6 cups warm water
  • 4 medium-sized pieces wakame seaweed
  • 1 medium onion, diced
  • 3 medium cloves garlic, chopped
  • 2 tbsp minced fresh ginger
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp minced scallion greens for garnish
  • sea salt and black pepper to taste


  1. Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
  2. Heat 1 tbsp mushroom-seaweed water in medium-sized soup pot
  3. Add onion and sauté over medium heat for about 5 minutes stirring frequently
  4. Add garlic and ginger and continue to sauté for another minute.
  5. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard.
  6. Add to soup pot along with soaking water, and 4 more cups of water.  Bring to a boil on high heat
  7. Once it comes to a boil, reduce heat to medium and simmer uncovered for about 10 minutes.
  8. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve

Cook time and prep time: 30 min

Serves: 4

Recipe courtesy of with adjustments made by me