Are you 21 or older?

Afterlo is for adults 21+. We publish articles and recipes about THC and mushrooms.

No, leave site

Your confirmation stays in this browser for up to 30 days. Privacy

Menu

Menu

Back to recipes

Shiitake noodle soup with ginger

Fresh shiitake, ginger broth and a handful of spinach. Cook the noodles separately and bring the bowls together at the end.

The mushroom in this recipe

Fresh cultivated shiitake

225 g / about 8 oz. Woody stems removed. Slice the caps, brown them, then cook through in the ginger broth.

AfterloAt the table

Hands holding fresh shiitake mushrooms in a woven cloth.
Fresh shiitake before cooking.

Brown the shiitake before adding the broth. That gives this small pot of noodles more character than simmering everything together from the start. Cook the noodles in their own saucepan so you can follow the packet, then bring the bowls together just before eating.

Make it step by step.

Makes
2 bowls
Time
Allow about 30 minutes; follow the noodle packet for its cooking time

Check as you go.

Ingredients

Tick off what you have ready.

Equipment

  • Medium saucepan for broth
  • Separate saucepan and colander for noodles
  • Knife and cutting board
  • Kitchen scale and fine grater
  • Measuring jug and spoons
  • Ladle or large serving spoon

Steps

  1. Clean the shiitake just before cooking and pat dry. Remove woody stems and slice the caps about 5 mm thick, just under ¼ in. Keep fresh mushrooms as the specified ingredient; dried shiitake and extracts require different quantities and preparation.

  2. Heat the neutral oil in the broth saucepan over medium-high heat. Add the sliced caps and cook, stirring occasionally, until lightly browned and beginning to soften. Lower the heat and stir in the ginger and garlic until fragrant, keeping the garlic pale.

  3. Add the vegetable broth and bring to a simmer. Cook until the shiitake are tender and thoroughly cooked, allowing roughly 10–15 minutes and longer if needed. While the broth simmers, cook the noodles in the second saucepan according to their packet, then drain.

  4. Stir the spinach into the broth and let it wilt. Add the soy sauce and rice vinegar, then taste the broth. Divide the noodles between two bowls, ladle over the mushrooms and hot broth, and finish with scallions and the measured sesame oil. Serve immediately.

Ingredient notes

Timing and yield

Times and yields are estimates. Afterlo has not kitchen-tested this recipe.

The stem matters

The Mushroom Council recommends removing shiitake stems before cooking. Use the fresh caps in the ingredient list; supplement powder is not a substitute. Mushroom Council: shiitake mushrooms

Finish cooking before serving

Specialty mushrooms should be thoroughly cooked. Thin slicing helps the pieces cook consistently, but keep checking tenderness and allow more simmering time where needed. This dish makes no claim about focus, immunity or other health outcomes. Illinois Extension: preparing mushrooms

Allergens and storing

The listed noodles and soy sauce commonly contain wheat; soy sauce contains soy and the finishing oil contains sesame. Check the broth and every package too. Refrigerate leftovers promptly at 40°F / 4°C or below, with noodles separate from broth when practical. Follow the two-hour limit, reduced to one hour above 90°F / 32°C. FoodSafety.gov: clean, cook and chill

Sources & ingredients

Sources checked .

Also in the kitchen.

All recipes

Product guides and recipes,
by email.

New THC product guides, functional mushroom articles and recipes for adults 21+.

Read the blog