Creamy Shiitake Soup

Asian mix

Starter
4 persons
30
Mild

Get ready for a creamy, heartwarming soup that tantalizes every taste bud. This Shiitake soup, with its rich umami flavor and smooth texture, is the perfect comfort food. A simple yet elegant soup that both nourishes and delights!

Ingredients

- 30 g Dried Shiitake Mushrooms

- 500 ml Coconut Milk Tetra Pak (18% Fat)

- 125 ml Coconut Cream Tetra Pak (23% Fat)

- a splash Soy Sauce

- 1 tbsp Sesame Oil

- a few drops La-Yu Chili Oil 33 ml

- 1 piece Naan bread natural NISHAAN pk 260g

- 400 g chestnut mushrooms

- 2 Onions

- 4 cloves Garlic

- 2 vegetable- or beef stock cubes

- Spring onion

Preparation method for Creamy Shiitake Soup

Start by soaking the Shiitake mushrooms in a liter of boiling water. Allow them to hydrate well so they release their rich flavor fully.
Cut the naan into 2 x 2 cm cubes. Mix them with oil, pepper, and salt to taste and spread them on a baking tray. Roast them in a preheated oven at 180 degrees for 10 minutes. If they are not crispy yet, leave them in the oven a bit longer, but be careful not to burn them.
Meanwhile, slice the chestnut mushrooms. Keep a few nice slices aside for decoration.
Sauté the onion until translucent in a splash of oil or a knob of butter. Then add the garlic and cook until fragrant. Remove the Shiitake from the water (save the water!) and cut them into pieces. Sauté all the mushrooms until they are brown and fragrant.
Add the Shiitake water, coconut milk, stock cubes, sesame oil, and soy sauce to taste. Let it cook for about a quarter of an hour. In the meantime, fry the reserved mushroom slices for garnishing the soup.
Blend the soup with an immersion blender until smooth.
Froth the coconut cream with a milk frother. Ladle the soup into a bowl and garnish with the coconut cream foam, naan croutons, mushroom slices, a few drops of chili oil, and finely chopped spring onion. For an extra touch of elegance, you can add edible flowers, although this is optional.