Shitake & Bunapi Mushroom Wonton Soup

I’ve been wanting to tackle a new wonton soup recipe and yesterday was a perfect day to whirl up a pot to warm us up after doing The Vegas Santa Run (great cause for Opportunity Village). I picked up Bunapi as well as Shitake Mushrooms and then did some research on Google and Pinterest to see what others were doing.

One particular recipe caught my attention because it was using fresh ginger, garlic and liquid smoke. Hmmmn, I never thought of using liquid smoke with ginger…ok, lets give it a shot!

The Verdict of Shitake & Bunapi Mushroom Wonton Soup:

This warm and light broth soup is perfect for a chilly evening. Bursting with flavor the Shitake wontons are beautifully seasoned with grated ginger, garlic. And the super star ingredient in the pockets is liquid smoke. The wontons just pop in your mouth with delightful yumminess. The wontons swim and pair well with the meaty Bunapi Mushrooms and chopped Bok Choy morsels! I love mushrooms and this recipe can be modified with any of your favorite mushroom medley.

Shitake & Bunapi Mushroom Wonton Soup Ingredients:

Wonton Ingredients:

  • 4 oz. shiitake mushrooms
  • 2 garlic cloves
  • 1.5 tsp. fresh grated ginger
  • 1 tbsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. liquid smoke (optional)
  • 1 green onion, finely chopped
  • about 16 wonton wrappers

Wonton Broth / Ingredients:

  • 1/2 tbsp. olive oil
  • 1/2 tsp. sesame oil
  • 2 garlic clove, minced
  • 1.5 tsp. fresh grated ginger
  • 7 cups vegetable broth
  • 1 tbsp. rice vinegar
  • 2 cups chopped Bok Choy
  • 4oz Bunapi Mushrooms
  • 2 green onions, chopped
  • salt to taste

Shitake & Bunapi Mushroom Wonton Soup Instructions:

Wontons
  1. Clean shiitake mushrooms. Finely dice and place in a medium bowl. Stir in garlic, ginger, soy sauce, sesame oil, liquid smoke, red pepper chile, and green onions.
  2. Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten edges of wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press edges together to seal. Draw side corners of wrapper inward, join and press together to seal, creating a loop. Repeat until all filling and wrappers are used (approx 16)
Wonton Soup
  1. Place olive oil and sesame oil in large saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute. Add broth and bring to a boil. Add mushrooms, bok choy  and red pepper chile and bring back to boil.
  2. Add wontons and lower heat to a simmer. Allow to simmer until wontons float, about 5 mintues. Stir in vinegar, and salt to taste. Remove from heat.
  3. Ladle into bowls
  4. Top with chopped green onions.

Where I received my inspiration for this soup:  Link here

What I changed from the original recipe:

  • Used Liquid Aminos instead of Soya Sauce
  • Added Red Pepper Chiles
  • Used a tad more ginger and garlic
  • Use Oilve oil instead of Vegetable Oil
  • Used 7 cups of vegetable stock instead of 5
  • Used Bok Choy instead of Napa Cabbage
  • Added Bunapi Mushrooms in the broth

Soup Mistress Rating for Shitake & Bunapi Mushroom Wonton Soup:

Healthy (+ slimming + low sodium): (5/5)fiveheart
Presentation: (4/5) fourheart
Taste: (4.5/5)fourhalfheart

White Miso Soup with Green Chard and Mushrooms – A Heart Warmer And Tease

Feeling like some Japanese soup to warm up? Yeppers, I do, especially today in Vegas because winds are gusting up to 35 mph and the wind is chilly. I did the Rock N Roll half Marathon last night, which was just as windy and I still seem chilled to the bone.

I’ve been meaning to make a Miso soup with some greens for some time now. I had this wonderful White Miso Paste that was tasty just by itself and I have used it a few times in salad dressings and oh so yummy. So I searched on the web to get ideas on alternative vegetable miso soup recipes, and one recipe particularly gave me the idea to add in Green Chard. I love Green Chard – I think I inherited the linking from my mother as she liked to sauté it up as well as beet tops and spinach when I was growing up. Also I felt like adding in some Shitake mushrooms as they are my favorite mushrooms.

The Verdict with Miso Soup With Green Chard and Mushrooms:

This was a very tasty yet very light soup. I was fulfilled mostly and love the white MIso Paste, but I wished that I doubled the Shitake mushrooms. I wanted more solids in my soup. Also I think I will double the seaweed pieces as well next time. I also loved the taste and more so texture of the Dulse Seaweed flakes when I added more in my soup as a garnish.

I would also add maybe a tablespoon or two of Red Miso paste in the future with the White Miso paste to give it a deeper and hearty soup base. The White MIso is perfect for salad dressings but needed a heartier lift. It was teasing me and left me a little unfulfilled as a Soup Lover.

You can read this blog post to get a breakdown of the different kinds of Miso pastes if you are interested in the topic: http://www.thekitchn.com/whats-the-difference-white-yel-79637

Miso Soup With Green Chard and Mushrooms Ingredients:

  • 5 cups water
  • 1 cup thinly sliced shitake mushrooms
  • 1/2 cup chopped green chard
  • 1/2 cup chopped green onion
  • 1/3 cup firm tofu, cubed
  • 4 Tbsp white miso paste (fermented soy bean paste)
  • 1 -2 Tbsp red miso paste (I did not have this in my soup, but I think it needs it next time for a heartier base)
  • 1 sheet (1/4 cup) nori (dried seaweed), cut into thin long pieces
  • Dulse Seeweed Flakes

Miso Soup With Green Chard and Mushrooms Instructions:

  • Saute mushrooms in some sesame oil until tender crisp.
  • Place water in a medium saucepan and bring to a boil.
  • In the meantime, place 4 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
  • Add nori, green chard, green onion, tofu  to the pot . Lower heat to med/low simmers for another 5 mnutes (until chard is nicely wilted). Taste and add more miso or a pinch of sea salt if desired.
  • Ladle in bowls.
  • Sprinkle with seaweed flakes
  • Serve warm.

Original Recipe: http://minimalistbaker.com/15-minute-miso-soup-with-greens-and-tofu/

What I changed from original recipe:

  • Added shitake mushrooms
  • Added a tad more tofu
  • Added Dulse Seaweed flakes
  • Added a cup more of water 

Soup Mistress Rating ForMiso Soup With Green Chard and Mushrooms:
Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (3/5 )
Taste: (3.5/5) 

Playing Russian Roulette With Asian-Style Chicken Mushroom Noodle Soup

Asian-style Chicken Mushroom Noodle Soup

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The completed Asian-style Chicken Noodle Soup with pea shoots

Just the other day, I decided to play recipe russian roulette and have some fun.

Being quite adventurous, I grabbed one of my many soup cookbooks and with my eyes closed shut I opened to a random soup recipe page. I decided that the page I landed on would be my next soup I was to cook up.

And Asian-Style Chicken Mushroom Noodle Soup is was!

I enjoyed making and eating this soup. I did make a few adjustments though from the original recipe. It originally called for some canned straw mushrooms and I did not want any part of that soup desecration. I am very lucky to have many options of mushrooms in the lower mainland, so I substituted the canned straw mushrooms for fresh enoki and shiitake mushrooms. Yum.

The Verdict of Asian-Style Chicken Mushroom Noodle Soup? I adjusted the recipe and brought back my superstar ingredient that I used in my Spicy Oyster Chowder, which was the thai red chile. That little chile is so powerful and adds the perfect amount of heat to any soup – it played very well with the sesame oil and fish sauce. I swear I am going to keep red thai chiles around in my kitchen as a staple from now on. This soup also had a nice texture with the enoki mushrooms (one of my favorites) and the shiitake mushrooms had a delicate yet meaty flavor. The soup the next day had a more intense flavor indeed. I was a tad surprised that the original recipe called for cinnamon and cloves though, but they also worked very well in the soup.

I would make this soup in the future and would not change a thing from how I adjusted and made it myself.

Asian-style Chicken Mushroom Noodle Soup Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 8 cups low sodium chicken stock
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp fresh gingerroot, finely chopped
  • 2 whole star anise
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 small red thai chile, finely chopped
  • 3 cups rotisserie chicken (1 small chicken), shredded
  • 5 large shiitake mushrooms, thinly sliced
  • 1 package enoki mushrooms (cut off and discard the roots)
  • 4 oz(125g) uncooked thin rice noodles
  • 1 bunch (6oz) pea shoots
  • pepper

Asian-style Chicken Mushroom Noodle Soup Instructions:

  1. Add oil to large saucepan/pot. Saute onion for 2-3 minutes on med/high heat until soft.
  2. Add stock, fish sauce, sesame oil, ginger, star anise, cinnamon, cloves and red thai chile.
  3. Bring to a gentle boil; reduce heat, simmer for 25-35 minutes.
  4. Remove star anise, cinnamon and cloves from pan, and discard.
  5. Add chicken and mushrooms to soup; simmer an additional 3-5 minutes or until chicken is hot.
  6. While soup is simmering (in step 3 above), bring 2 liters of water to boil, add noodles and remove from heat. Let stand 2-4 minutes or until softened. Drain in colander.
  7. Divide noodles among serving bowls.
  8. Ladle soup on top of noodles in each bowl.
  9. Top with pea shoots and season with pepper.

The Original Recipe: All New Soups, Stews and Chili’s, A pamphlet book by the Pampered Chef (Page 21).

What I changed from original recipe:

  • replaced vegetable oil with olive oil
  • replaced watercress with pea shoots
  • add red thai chile
  • added 1 tsp sesame oil
  • replaced canned straw mushrooms with fresh shitake and enoki mushrooms
  • didn’t bother with using a sachet for cinnamon, star anise, ginger and cloves.
  • left ginger finely chopped in the soup (original recipe instructed to have it in sachet and discard it after the simmer).

Soup Mistress Rating for Asian-style Chicken Noodle Soup:

Healthy (+ slimming + low sodium): (4/5)
Presentation: (4.5/5) 
Taste: (5/5) 

Six Mushroom Soup – A Meatless Meaty Soup

Six mushroom soup

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The completed six mushroom soup.

The other day I picked up a large tray of chanterelle mushrooms at Costco for a great deal. I first thought of sauteing them for dinner just by themselves, but decided to make my very first wild mushroom soup.

I found a decent looking wild mushroom soup recipe on Epicurious (link below) and decided to use it as my base but with a few tweaks.

The verdict? This one is a great meatless meaty soup! I would make it again, but with a few minor tweaks. I found that it was a tad too thick, so I would omit the soya flour next time.

I have plans to redo many soups in the future and I will be:

  • cutting calories and trimming fat from some favorite recipes
  • adjusting so they are vegetarian, gluten-free as well as vegan – where I can
  • adjusting dried herbs for fresh herbs
  • adjusting processed foods for natural and/or organic – where I can
  • adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)

This soup makeover is:

  • vegetarian
  • gluten-free

Six Mushroom Soup Ingredients:

  • 3 tablespoons olive oil
  • 2 cups onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 cups button mushrooms, chopped
  • 5 cups chanterelle mushrooms, chopped
  • 2 cups gourmet dried mixed mushrooms (porcini, shiitake, yellow boletes, oyster)
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons gran marnier
  • 2 tablespoons soya flour
  • 6 cups vegetable broth (low sodium)
  • 1/2  cup goat yogurt

Cooking Instructions:

  1. Soak dried mushrooms in water for 15 minutes (while prepping everything else), then drain (reserving liquid) and chop.
  2. Heat olive oil in heavy pan over medium-high heat. Add onions and garlic, saute until soft, about 5 minutes.
  3. Add all mushrooms (fresh and dried) and thyme, saute until mushrooms begin to brown, about 8 minutes.
  4. Add in gran marnier, stir 30 seconds, then mix flour in.
  5. Slowly stir in vegetable broth and reserved juice from dried mushroom soak, bring soup to boil. Season with dash salt and pepper. Reduce heat, simmer uncovered 15 minutes.
  6. Puree soup (keeping 2 cups of mushrooms aside for garnish)
  7. Return soup to pot, and gently heat through.
  8. To serve, ladle hot soup into bowls and top with reserved mushrooms and goat yogurt. Serve immediately.

Original soup that I tried to recreate: http://www.epicurious.com/recipes/food/views/Fresh-Wild-Mushroom-Soup-233131

What I changed from original recipe:

  • replaced butter with olive oil
  • added garlic
  • used a different mix of mushrooms
  • replaced brandy with gran marnier
  • replaced all-purpose flour with soya flour (I think this recipe does not need flour what-so-ever though, I would omit this the next time)
  • replaced beef broth with low sodium vegetable stock
  • added goat yogurt as a garnish
  • I pureed the soup and had some mushrooms reserved as a garnish (original recipe did not call for puree)

Soup Mistress Rating for Six Mushroom Soup:

Healthy (+ slimming + low sodium): (4.5/5) 
Presentation: (4/5) 
Taste: (4/5)