Raw Kombu and Shitake Soup

Raw Kombu and Shitake Soup

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 2 Servings

This raw shiitake mushroom soup recipe uses kombu; a seaweed, also known as dashima, widely used in Japanese cuisine. It adds both exceptional flavor and texture to this cols soup dish.


  • 3-inch piece fresh Kombu, chopped
  • 1/2 cup shiitake mushroom caps plus some to garnish
  • 1 tablespoon sesame seed oil
  • 1 teaspoon grated ginger
  • 1-1/2 cups water
  • Julienned shallot and cabbage to garnish


  1. Rinse the mushrooms well with cold water and then chop and place in a blender.
  2. Add the chopped kombu, sesame see oil, grated ginger and water to the blender and process for about 2 minutes until smooth.
  3. Transfer the soup to bowl, garnish with some sliced mushrooms and julienned shallot and cabbage and then serve immediately.


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