Shiitake Stem and Asparagus Soup
When drying shiitakes, I always remove the stems because they get too tough, but those stems hold a surprising amount of flavor—perfect for soups. Cutting the stems into small pieces fresh and freezing them (or vacuum sealing if you have plenty) makes it easy to save and use this flavorful ingredient later. The same goes for the tougher bottoms of asparagus stalks, which I trim and freeze to avoid waste.
This soup is a delicious way to put those saved bits to work, turning humble mushroom stems and asparagus ends into a nourishing, fragrant broth. It’s a great recipe for cooks who appreciate reducing waste while creating something cozy, fresh, and full of layered flavor.
Ingredients
Instructions
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In a small pot, cover the shiitake stems and asparagus pieces with water, bring to a boil, and simmer for about 20 minutes until getting tender.
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Buzz up in a blender at a lower speed.
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In a larger pot, saute the shallot/onion over medium heat adding the garlic a few minutes later.
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Add the fish and tofu cubes.
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When the onions are translucent add the buzzed up shiitake/asparagus.
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Add the stock.
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Bring to almost a simmer and give it a few minutes for the flavors to blend.
Note
Variations:
- add a little grated fresh ginger
- add soy sauce or a bit of pepper sauce at the table
- add cooked corn kernels
- add small amount of dices sweet red pepper
- garnish with chopped onion tops or scallions