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Medicinal Mushrooms – these are going to be your next functional food…  If you’re not already using medicinal mushrooms in one form or another over the coming months, I will be dropping in some great info about them and how to use them.

But for now – let me give you a recipe for the Shiitake Mushroom.  Shiitake and Maitake are often available in most good quality supermarkets and are easy additions to soups, stews and can be marinated and added to salads.

Shitake Bok Choy Soup

Here are just a few of the Shiitake’s benefits!

Shiitakes are also unique for a plant because they contain all eight essential amino acids, along with a type of essential fatty acid called linoleic acid. Linoleic acid helps with weight loss and building muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities.

They can invigorate the immune system with an active compound called lentinan

Lentinan powers up the immune system, strengthening its ability to fight infection and disease

Shiitake mushrooms have sterol compounds that interfere with the production of cholesterol in the liver. They also contain potent phytonutrients that help keep cells from sticking to blood vessel walls and forming plaque buildup, which maintains healthy blood pressure and improves circulation.

So, when you go shopping next – you know what to add to your basket!


8-16 oz shiitake mushrooms (see below for marinade)
6 cups vegetable stock
1/4 cup red curry paste
1 onion
14 oz can coconut milk
1 head baby bok choy
1 package buckwheat noodles
1-2 tbsp coconut oil
salt + pepper

Mushroom Marinade
8-16 oz shiitake mushrooms
1/3 cup liquid aminos or tamari
1 tsp fresh ginger
1/2 tsp curry powder
1/4 tsp chili flakes
1 tsp maple syrup


Marinated Shiitake Mushrooms
Combine all the marinade ingredients in a bowl and whisk to combine. Then add the mushrooms and toss to coat all the mushrooms with the marinade. Place in the fridge for about 30 minutes to an hour.

Meanwhile, heat a large soup/stock pot to medium heat. Add 1 tbsp coconut oil to the pot and then add the baby bok choy. Sautee for just a few minutes until it starts to soften, then remove from the pot and set aside

Next, add the diced onion (I like mine quite chunky!) and a little more oil if needed. Sautee a few minutes until the onion starts to soften

Add the curry paste to the pot and stir to coat the onion and sautee until the onion becomes translucent (another few minutes)

Next, add the veggie broth (I often like to sub this for chicken stock) and coconut milk, stir to combine.

Then take a medium pan over medium heat. Add the mushrooms and the marinade and dry fry them (you shouldn’t need any oil, but if they stick you can always add some) tossing frequently until they have softened.

Finally, while your soup is simmering, cook your noodles in a separate pan according to package directions, then drain and rinse well.

Spoon some noodles into the bottom of each bowl, add the bok choy and then spoon some soup into each of the bowls. Finally, garnish with mushrooms.  If you wanted it is really nice to garnish with black or white toasted sesame seeds and then sprinkle some fresh coriander on the top!