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shiitake broth with macaroni and spinach


It’s January in Florida which means temperatures can be in the 50’s or 70’s….and lately for us it’s been one brief cold snap after another which is a very good reason to make soup!  This Shiitake Broth with Macaroni and Spinach is warming and comforting and offers a nice kick from the ginger and red pepper flakes.  Shiitakes are definitely my favorite among the mushroom varieties and since the stems are inedible, I thought why not make use of the entire mushroom by making a broth with the stems instead of merely tossing them out?  You can remove the stems ahead of time to make the broth if you wish – the broth will keep in the fridge for a couple of days.  You can also make this recipe with just regular chicken broth if you are short on time.





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