Updated: Mar 29
Shiitake Mushroom & Quinoa Soup
This recipe brings together the rich, warm, and aromatic flavors of ginger, lemongrass, garlic, and onion, which are excellent for promoting circulation and warming digestion. This combination is also great for staving off the common cold or flu. Mushrooms, especially shiitake and oyster, are very nutritious and in Chinese food therapy are associated with longevity and boosting energy. Quinoa is a highly nutritious grain rich in phosphorus, iron, and dietary fiber that is a great alternative for white rice. It is also one of few grains that is also a source of protein and is gluten-free.
1 yellow onion - chopped
4 cloves of garlic - chopped
1 tsp of ginger - grated
1 tsp of safflower
1 stalk of lemongrass (cut in half)
2 cups of shiitake or oyster mushrooms (sliced)
2 cups quinoa
5-6 cups of water or chicken or veggie stock
2 tbs olive oil
salt (to taste) or soy sauce (optional)
In a large pot, heat olive oil over medium heat. Add the onion, garlic, lemongrass, and ginger and stir-fry until transparent and fragrant (about 2-3 minutes). Add 1/2 of the mushrooms and stir-fry until they caramelize and absorb the flavors of spices already in the pot (about 2-3 minutes). Pour in about 5 cups of water to the pot and add in the quinoa and the rest of the mushrooms. Bring the soup to a boil and then reduce the heat down to a simmer. Simmer the soup for about 30 - 45 minutes or until the quinoa is cooked (the grain should like little curly-Q's when done). Stir occasionally. If needed, add more water if you like your soup to be thinner. When the quinoa is almost cooked, add the safflower, which will change the color of the soup to a warm brown color. Before serving, remove the lemongrass stalk and season with salt and pepper to taste. Add soy sauce if desired.
This soup was my mom's delicious and healthy creation that was originally served at Feel Well Acu's Open House when I first opened. It had rave reviews then and I hope you can enjoy it now.
Yours in Health,