Ingredients

Mushrooms contain essential vitamins and minerals that can improve immunity, promote weight loss and stave off diseases – like Vitamin D which helps build strong bones, increase stamina and prevent flu. This mushroom tea soup recipe offers up the full flavors of matcha green tea combined with spinach and shiitake mushrooms for an unforgettable dish!

Broth can also be used to elevate vegan ramen or make creamy mushroom risotto. If you want a thicker broth, simply mix equal parts cornstarch and water before simmering the broth mixture.

This recipe is easily adaptable; feel free to combine any combination of mushrooms, vegetables and herbs for an unforgettable matcha tea soup experience!

Preparation

If a recipe requires the removal of mushroom stalks, consider saving time and effort by forgoing this instruction and not doing so. Both parts of a mushroom are equally nutritious and delicious. Dice them up for raw dishes like this hearty mushroom soup recipe or use them in cooked recipes like this delicious mushroom bisque. As stalks perish more quickly than their caps do, using them in soup like this hearty recipe allows you to get their maximum benefit before they perish!

Heat 2 cups of water until boiling and steep the tea for five minutes, while also sauteing mushrooms in 4 tbsp of butter. Once your mushrooms have become slightly brown, combine remaining brewed tea with them and the heavy cream before thickening your soup using an equal mixture of cornstarch slurry and water before serving.

This delectable mushroom soup would pair beautifully with any garnishes, such as buttered toast. Additionally, this base recipe would work as the basis of vegan ramen or creamy mushroom rice recipes.

Use only premium ingredients, like organic shiitake mushrooms. Their rich aroma will ensure this dish stands out. Make the soup up to three days in advance and store in the fridge.

Storage

Store strained tea in the fridge for up to one week and reheat as necessary, or freeze in ice cube trays for even longer storage. Add one or more cubes of frozen strained tea to your favorite beverages like almond milk with nutmeg or chai spices, stews and casseroles; or use as a base in dish-making.

Cooked mushroom liquid can be used as a broth base, though you will need to adjust your recipe to account for its unique salt and flavor profile. Acid such as lemon juice or white vinegar may help balance its earthy mushroom aroma, or tomato paste could even add another dimension of taste!