This is a very simple broth that can be eaten as it is, or with noodles added to make heartier dish. The shiitake mushrooms, seaweed and garlic in this soup all have anti-cancer properties. Shiitake mushrooms are known for boosting the immune system, and seaweed is extremely high in minerals.
Both the seaweed and mushrooms are strong flavours, which create a delicious broth as they cook, so there is no need to use stock in this recipe. However, a light chicken or vegetable stock could be used if desired.
8 dried shiitake mushrooms
6g dried kelp or other seaweed
4 carrots, chopped into small pieces
1 bunch spring onions, chopped
3 cloves garlic, finely chopped
Rinse the mushrooms and seaweed, and place in a saucepan with the water and garlic. Bring to the boil and simmer gently with the lid on for 1 hr. Remove the mushrooms and seaweed with a slotted spoon and as soon as they are cool enough to handle, chop into bite-size pieces (remove and discard the tough stalks from the mushrooms.) Return to the pan, along with the carrot and simmer for another few minutes, then add the spring onions. Simmer for another few minutes until carrots and onions are soft. Add a few dashes of soya sauce to taste.
To serve, either eat as a broth as it is (serves around 4) or add dried noodles and simmer further until noodles are cooked (serves 3)