Tomato, Celery & Shiitake Soup

This recipe will boost your immune system!! It's a vegan soup made only with vegetable Dashi stock. It goes perfectly with garlic bread. You may also add quinoa. The tip is to slowly caramelize the Shiitake and onion to bring out the Umami taste.

Ingredients (2-3 servings) (30 minutes)

  • 4 Dried Shiitake (grated)
  • 1 Tbsp Ginger (finely chopped)
  • 1 clove Garlic (finely chopped)
  • 10cm Celery
  • 1 Onion
  • 2 Tomatoes (large)
  • 2 Bay leaves
  • 2 sprigs Thyme
  • 3 Tbsp Olive oil
  • 1 tsp Salt
  • 4 cups Shiitake soaking water+ water
  • as necessary Salt
  • as necessary Black pepper


Rehydrate the dried Shiitake and dice them into 5mm cubes. Dice the onions and celery into 1cm cubes. Cut the tomatoes into large chunks.

Add olive oil, ginger, garlic, and Shiitake into a pot and slowly heat up and stir fry.

Once fragrant, add celery and 1 tsp of salt, then cook with the lid on until translucent. (low to medium heat)

Add the bay leaves, thyme, and Shiitake rehydrating liquid, and top up the pot to 4 cups of water.

Cook at medium heat, then add the tomatoes and a pinch of salt just before it starts to boil.

Finally, add salt and black pepper to taste.


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