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Hojicha Mushroom Soup

Dana TeaChef Level 1

Active cooking time 5-15 mins, Simmer 4 hours

4 h 30 m 2


  • 1 tsp rice vinegar
  • 4.25 C low sodium vegetable stock
  • 2 T finely ground tea (free of woody pieces)
  • 2 tsp minced garlic
  • 2 T cooking wine
  • 1 C sliced mushrooms
  • 2 shallots, thinly sliced
  • 1 T olive oil
  • 1/2 tsp fish sauce (optional)
  • 1/2 tsp fresh mint, minced
  • 1/4 tsp fresh lavender leaves, minced (optional)
  • 1 tsp fresh oregano, minced
  • 4 basil leaves, minced
  • 1 T fresh parsley, minced
  • 1/2 C pearled barley
  • Pepper to taste


In a medium pot, heat vinegar, stock, tea, and wine over med-high heat. In a skillet, warm oil over med- high heat and add garlic, shallots, and mushrooms. Cook until vegetables are soft, about 5 min. Add mushroom mixture to warm stock mixture. Add the fish sauce and herbs and bring to a boil. Add barley, and reduce heat to a simmer. Simmer, covered for 20 min. Uncover and simmer for an additional 15 min or until the barley is cooked through. Serve hot, garnished with parsley. To make in a crock-pot, cook the garlic, shallots and mushrooms in the oil, as directed above. Put everything in a crock-pot and cook on low heat for 4 hours, or until barley is tender.

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