Shitake Mushroom Soup
3 cups chicken broth
3/4 cup beef broth
1 oz. dried shitake mushrooms
1/4 tsp. sesame oil
1/4 tsp. five spice powder
1 3.5 oz. package fresh enoki mushrooms, trimmed
1 green onion, chopped
Bring both broths to simmer in a
heavy, large saucepan. Add shitake mushrooms.
Remove from heat and
let stand 30 minutes to soften. Transfer shitake to bowl.
Strain the
broth to remove grit and return stock to the same saucepan.
Cut off shitake stems and discard. Thinly slice the shitake caps. Return
shitake to
the stock. Add sesame oil and 5 spice powder and simmer gently until
mushrooms
are tender, about 7 minutes. Add enoki mushrooms and green onions and
serve.
