Ramp and Shiitake Mushroom Soup

Ramp season is here! If you are able, there may still be a short window to get out and go on a treasure hunt for these natural beauties!! As there are many similar looking plants and best practices, it is important to be informed if you are foraging for your own ramps, or you may find some at many farmer’s markets. If you missed out this year, don’t worry, this soup can easily be made with another favorite green-kale, spinach, collards, or leeks would all be great.

The star ingredient. Often when cooking with ramps, it is suggested to use them as you would garlic, onion, or scallions. Now I’m not sure about your kitchen, but it is seldom that I find myself cooking a scallion main course. Therefore, thinking about bringing the ramps to life in a creative dish that was also filling and flavorful was a fun culinary challenge for me.

All about the aromatics. Traditionally, my go-to cooking staples have been garlic, olive oil and some type of fresh herb, leaning heavy on an Italian influence. Recently, I have tried to retain that framework, but use the flavors to build a different base, one of these being more ethnic. In this recipe, I started with sweating down the basic foundation of the ramp bottoms, white onion and garlic, to further amplify the ramps themselves, paving the way for the rest of the soup.

Get by with a little help from my friends. The strongest supporting role here came from the Shiitake mushroom. When added to the slow cooking bulbs, the earthy tone came through more prominently than I expected, further enhanced with the few dashes of soy sauce. Together with the freshly grated ginger, this palate of flavors was so satisfying and refreshing!

By nature of trying to showcase the ingredients in their most basic form, this soup ended up being vegan. If this were to be made into a heartier variety, I could see using tofu, shrimp, a grain or noodle of some sort, or simply paired with a hearty grilled cheese sandwich. Any way you have it, sure to please!

Looking for other ways to cook ramps? Check out some of these recipes!

Roasted Cauliflower and Garlic Ramp Soup

Ramp and Asparagus Fried Cauliflower Rice

Let me know if you tried this out! I always loving your feedback and seeing other’s creations!

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Ramp and Shiitake Mushroom soup

Hannah

This light soup highlights the fresh ramps, supported by the earthy flavor of wild mushrooms, in an easy and quick soup, perfect for a hot summer day.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Soup

Cuisine Japanese

Servings 2

Equipment

• Kitchen knife
• Saucepan

Ingredients

  

• 2 tbsp Olive Oil
• 1/4 cup Chopped Onion
• 1 clove Garlic
• 2 cups Vegetable Broth
• 1 bunch Large bunch of wild ramps-about 4 inch diameter bunch
• 5 pieces Shiitake Mushrooms
• 1/4 cup Sliced Portabella Mushrooms
• 1 tsp Grated fresh Ginger
• 1 tbsp Soy Sauce (or liquid aminos)
• Salt and Pepper to taste

Instructions

 

• Heat half of the olive oil in saucepan, add onions and bottom half of the ramps, all chopped, and cook until partly translucent. Then add minced garlic and ginger, soy sauce, and a splash of vegetable broth to deglaze the pan.
• Add the sliced shiitake and portabella mushrooms, sautéing lightly to gain flavor, but not overcook, about 3 minutes, adding a pinch of salt and pepper. When all aromatics are mixed well and starting to become tender, add the vegetable broth and turn to simmer, placing a lid on the pan. Simmer for about 5-8 minutes.
• While soup is simmering, slice the remaining half of the ramps into 1 inch pieces. Transfer the ramps to the soup and stir in, adding a little water as needed for adequate liquid (I used about an additional cup of water throughout the process). Let the soup continue to simmer, giving the ramps a few minutes to cook down. Season with additional salt and pepper to taste (or an additional shake of soy). Enjoy!

Keyword Fresh, Healthy, Keto, Ramps, Shiitake, Vegan