Tag Archive: shitake mushroom


  • 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 whfoods.org with adjustments made by me


  • 1 yellow or red bell pepper sliced thinly
  • 1 cup shitake mushrooms or button mushrooms (shitake tastes better in this recipe)
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 medium onion dice or 1 leek sliced finely lengthwise
  • 1 cup spinach
  • 2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 2 tbsp green onions
  • Homemade teriyaki sauce (just use half of what you make, you don’t need all of it)
  • 1/2 package Annie Chun’s Brown Rice Maifun Noodles


  • Cook rice noodles as directed on package and set aside and let water fully drain
  • Heat coconut oil in stir-fry wok on medium heat
  • Add onion and garlic and cook until onion is translucent
  • Then add bell pepper, mushrooms and ginger and cook for an additional 5 minutes
  • Add spinach and cook until slightly wilted
  • Turn heat to low, add homemade teriyaki sauce
  • Add noodles and warm on low heat
  • When warm, drizzle with sesame oil and mix well

Variations: For those who eat meat, you can add chicken or beef to this recipe

Serves 2-3

Prep time and cook time 30 min

courtesy of http://www.google.ca/imgres?imgurl=http://www.canadianliving.com/img/photos/biz/Baby-Bok-Choy1259874592.jpg&imgrefurl=http://www.canadianliving.com/food/menus_and_collections/photo_gallery__9_healthy_leafy_green_vegetables_plus_recipes.php&usg=__QgyzjGOWNNDrWPPgcy0LbRxC8tU=&h=282&w=425&sz=108&hl=en&start=0&zoom=1&tbnid=H6jHkCdSsiJMSM:&tbnh=130&tbnw=203&ei=3itlTd32HIH98Aanh9DBBg&prev=/images%3Fq%3Dbaby%2Bbok%2Bchoy%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26sa%3DN%26rls%3Dorg.mozilla:en-US:official%26biw%3D1429%26bih%3D754%26tbs%3Disch:10%2C176&um=1&itbs=1&iact=hc&vpx=130&vpy=107&dur=56&hovh=183&hovw=276&tx=116&ty=101&oei=uitlTe7QEsaitgfZ1vCqBg&page=1&ndsp=31&ved=1t:429,r:8,s:0&biw=1429&bih=754


  • 2-3 cups sliced shitake mushrooms
  • 2 bunches of baby bok choy – chop off white ends
  • 1 clove garlic pressed
  • 1 tbsp coconut oil
  • 1 tsp sesame oil
  • 2 tbsp braggs amino acid
  • 1/4 tsp black pepper
  • green onion to garnish


  • Heat coconut oil in large wok on low-medium heat
  • Add mushrooms, saute for 2 minutes
  • Add garlic
  • Add braggs amino acid
  • Add sesame oil and black pepper
  • Turn heat down on low and add baby bok choy – saute about 4 minutes until slightly tender (you don’t want to make it to limp)
  • Garnish with green onion