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2. Ginger Shiitake Soup with Cabbage and Edamame Beans

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   Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems and slice caps into thin strips. Set mushrooms and stock aside separately. In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes).

3. List of dried foods - Wikipedia

   en.wikipedia.org/wiki/List_of_dried_foods

   Some types of mushrooms that are prepared dried include shiitake, straw [18] and morel mushrooms. [19] Mushroom extract – a paste-like, concentrated extract made from dried edible mushrooms. [19] Mushroom extract is used to add flavor to soups, sauces, soy sauce and other foods. [19]

4. Ginger Shiitake Soup with Cabbage and Edamame Beans

   www.aol.com/food/recipes/ginger-shiitake-soup...

   Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems ...

5. Edible mushroom - Wikipedia

   en.wikipedia.org/wiki/Edible_mushroom

   Mushrooms, especially dried shiitake, are sources of umami flavor. To ensure safety, wild mushrooms must be correctly identified before their edibility can be assumed. Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita , particularly A. phalloides , the death cap.

6. Dashi - Wikipedia

   en.wikipedia.org/wiki/Dashi

   Other kinds of dashi are made by soaking kelp, niboshi, or shiitake in water for many hours or by heating them in near-boiling water and straining the resulting broth. Kombu dashi is made by soaking or gently simmering kelp in water; soaking is traditional and fit for making baby food while simmering is a more modern practice.

7. Ginger Shiitake Soup with Cabbage and Edamame Beans

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8. Shiitake-and-Swiss-Chard Soup with Hand-Cut Noodles

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9. Shiitake - Wikipedia

   en.wikipedia.org/wiki/Shiitake

   Fresh and dried shiitake have many uses in East and Southeast Asia. In Chinese cuisine, they are used in many dishes, including soups, braises, and stir-fried vegetable dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes.