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Kosher Asian Shiitake Mushroom Soup Recipe

shiitake mushroom soup

A delicious quick-cooking soup that will warm you on a cold day, but won't weigh you down.  You will love the flavors that come out of this simple and easy to make soup. 

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 2 (3.5-ounce) cartons sliced shiitake mushrooms
  • 6 cups water
  • 2 cups vegetable or chicken broth
  • ¾ cup dry white wine
  • 1 leek, washed and sliced; use just white part, about 1/2 cup
  • 2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
  • 1½ teaspoons toasted sesame oil
  • ¼ cup fresh minced parsley (or 1 tablespoon dried parsley)
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
  • 4 frozen crushed garlic cubes
  • ½ teaspoon sea salt


  1. Place mushrooms, water, broth, wine, leeks, ginger, sesame oil, parsley, dill, garlic, and salt in a 6-quart stockpot
  2. Cover and bring to a boil. Reduce to a simmer and cook for 50 minutes.
  3. Ladle into bowls and serve.