A 5 lbs. mid-Winter harvest of organic Shiitake mushrooms from Half Hill Farm.
Once your Shiitake logs from Half Hill Farm start producing mushrooms, you can dry them, store some in the fridge for a couple weeks, or eat them! That’s exactly what we did using the following recipe and an unexpected January harvest.
There’s a lot you can do with your Shiitake mushrooms and a lot of good stuff it will do for you. One recent study, for example, shows medicinal compounds in Shiitake mushrooms can eradicate HPV, a virus that causes 99% of all cervical cancer, 95% of anal cancer, 60% of oropharyngeal cancer, 65% of vaginal cancer, 50% of vulvar cancer, and 35% of penile cancer. Here’s more research on this and other mushrooms we grow, and here’s our recipe for how to make some Pho-tastic Shiitake mushroom soup.
Shiitake Mushroom Soup
- 2 cups chopped Shiitake mushrooms
- cubed tofu
- 4 cloves of garlic
- 4 tbsps of fresh grated ginger
- 4 cups chopped Napa cabbage
- rice noodles (or rice & quinoa)
- 8 cups of chicken or vegetable broth
- soy sauce (or Bragg’s) & lemon to flavor
You can use either rice noodles or a little rice and quinoa. Either way, cook these first and set them aside. You won’t need much – about a total of half a cup if using rice/quinoa.
Put a little olive oil in the soup pot you plan to use and cook your cubed tofu. When complete, stir-fry the chopped garlic cloves and ginger with the cooked tofu. This takes a couple minutes. Now add the broth, mushrooms and either noodles or rice/quinoa. Let this simmer for 20 minutes and then add the Napa cabbage and let simmer for five more minutes before serving.
Place a little chopped cilantro and chives in a bowl and fill the bowl with soup. Add a generous squirt of soy sauce or Bragg’s and a squeeze of a couple lemon wedges and enjoy!