Shiitake, Scallops and Tomato Soup

The combination of Shiitake, tomatoes, and scallops is Umami magic! Guanylate specific to dried Shiitake deepens the overall Umami of the soup.

Ingredients (4 servings)

  • 5 ( 25g ) Dried Shiitake
  • 4 ( 10g ) Dried scallops
  • 2g Jew's ear
  • 150g Pork leg
  • 1 Tbsp Potato starch
  • 1 ( 150g ) Tomato
  • 1 Tbsp Salad oil
  • 600ml Soup from reconstituted shiitake mushrooms and scallop
  • 2 Tbsp Sake
  • 1 Tbsp Soy sauce
  • 1 tsp Salt
  • A dash of Black pepper
  • A dash of Ginger needles
  • A dash of Mitsba (Japanese wild parsley)


In a bowl, put in the Shiitake, scallops, and 1 liter of water, and reconstitute for 5 hours in the refrigerator.
Reconstitute the Jew's ear separately in water.
Cut the pork leg in thin slices 1cm wide and sprinkle with potato starch.
Boil the tomato whole.
Slice the reconstituted Shiitake and Jew's ear, and cut the scallop in small pieces.
Spread salad oil in the pot, spread around the pork and stir-fry on medium heat.
When the meat turns brown, add the Step 5 ingredients, the broth from the reconstituted shiitake and scallops, sake, and soy sauce, and set to high heat.
When it boils, add large cut pieces of the boiled tomato and simmer on medium heat for 5 min.
Add salt and black pepper as desired.
For the topping, add ginger threads and Japanese honewort.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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