Every recipe using dried shiitake mushrooms always tells you to discard the stems (which are very woody in dried ones). I had fresh shiitake and when I removed the stems they were 50g out of a box of 200g! Seemed wasteful to just chuck them as they did not appear to be as woody as the dried ones, so I decided to try and use them to make a stock/broth.
They made a very nice stock actually, so I used it to cook the soba noodles and veggies in.
Shiitake Mushroom with Soba
stems from Shiitake mushrooms (about 50g)
2 tablespoons soy sauce
2 tablespoons mirin
50g soba noodles, cooked according to package instructions
75g red pepper, cut into fine strips
2 shiitake (about 10 g), cut into strips
75g broccoli, cut into tiny florets
105g prawns, deveined
50g spring onions, sliced fine
1/2 tsp sesame oil
1 tablespoon furikake
Chop the shiitake stems and add to 1/2 pint water. Cover and simmer over low heat for about 30 mins. Whizz up in the blender and then pass through a sieve. Discard any fibres that will not pass through the sieve.
Add the soy sauce and mirin to the broth and bring to a simmer. Add the shiitake, red pepper and broccoli and simmer until just tender, about 2-3 minutes. Add the prawns and stir through to warm them and allow them to butterfly open. Finally add the sesame oil, spring onions and cooked soba noodles. Mix well.
Turn into a serving dish and scatter the furikake over the top.
This photo does not do it justice!
Nutrition Summary
Calories (kcal) 413.3
Protein (g) 30.5
Carbohydrate (g) 52.2
Fat (g) 8.4
Fibre (g) 6.6
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