This soup is a gem I found it in the Candle Cafe Cookbook my very first vegan cookbook (awww.. memories). I made this soup when I was feeling down one day and it pepped me right up and ever since it has been my go to when I feel sick.
Ginger, garlic, and cayenne are loaded with health benefits. They are said to increase circulation and stimulate metabolism as well as build up immune systems. Whether you’re feeling a cold coming on or not, this is an excellent soup to eat for your health and well-being.
Essential oils Ginger & Oregano added to this dish may add to the beneficial immune boosting power.
- 1 ounce dried shiitake mushrooms
- 1/2 cup arame seaweed
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, peeled, halved and thinly sliced
- 1/4 cup minced garlic
- 1/4 cup peeled and minced fresh ginger
- 1/2 cup shoyu or tamari soy sauce
- 1 to 2 teaspoons cayenne, to taste
- 2 teaspoons brown rice vinegar
- 2 teaspoons asian sesame oil
- Place the dried shiitake mushrooms and the arame in 2 separate bowls and pour 4½ cups of hot water over each. Let sit for 15 minutes each. Drain the mushrooms and reserve the water. Thinly slice the mushrooms. Drain and rinse the arame and discard the water. Coarsely chop the arame.
- Heat the oil in a saute pan and cook the onion, garlic, and ginger until softened, about 10 minutes. Transfer to a soup pot and add the shoyu or tamari soy sauce, cayenne, vinegar, and sesame oil. Add the reserved mushroom water, mushrooms, arame, and an additional 4½ cups of water to the pot. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.
Serve immediately & Enjoy,