Can you please share a SOUP recipe with me using dried Shiitake Mushrooms?

I have the mushrooms but now am not sure of how to make the soup. I am thinking of perhaps mixing them with rice...but not sure how that would go. Thank you for your help in advance.Can you please share a SOUP recipe with me using dried Shiitake Mushrooms?
This is one of my favourites. So hope you like it too:





Oriental Chicken Noodle Soup:





2 pints hot chicken stock


1 garlic clove chopped or 1 tspoon of garlic puree


1 stick of lemon grass trimmed and sliced paper thin


1 teaspoon of lea and perrins root ginger sauce or 1/2 tsp of ground ginger


2x 150g (51/2 oz) skinless chicken breast cut into strips


1 red chilli, de-seeded and chopped


75g of shitakie mushrooms (or button mushrooms)


4 spring onions, halved lengthways and cut into 2-inch strips


50g medium egg noodles


1 tbsp thai fish sauce


4 tbsp fresh corriander





1. Pour the stock into a large saucepan, add the garlic lemongrsass and the ginger. Cover and simmer.


2. Meanwhile dry-fry the chicken for 5 mins. Add the chilli, mushrooms and spring onions and stirfry for further 5 mins.


Drop the noodles into the simmering stock and cook for 3-4 mins. Add the chicken mixture and the fish sauce. Heat through to allow the flavours to mingle. Stir in the corriander and serve.





Variations: Strips of lean pork, or beef or 10 oz fresh prawns are all a delicious substitute for chicken.


qlCan you please share a SOUP recipe with me using dried Shiitake Mushrooms?
Hot and Sour Soup





1/4 pound pork or chicken


1 cake bean curd, tofu


3 to 4 Chinese dried mushrooms, soaked (such as shiitake)


1 pint good chicken stock


1 Tbsp. rice wine or sherry


1 Tbsp. soy sauce


1 tsp. crushed red pepper flakes


1 tsp white pepper


1 Tbsp. vinegar


1 tsp salt


1 Tbsp. corn starch


2 Tbsp. shredded Bamboo shoots


1 egg, beaten





Thinly shred the pork, bean curd and the mushrooms. Bring the stock to a rolling boil, add the pork, bean curd and mushrooms, simmer for 2 to 3 minutes, then add wine, soy sauce, peppers, vinegar and salt. Now blend the corn starch with a little cold water to make a smooth paste, pour into the soup slowly, stirring all the time. Add bamboo shoots and beaten egg in a thin stream, stirring constantly until egg cooks. Serve as soon as the soup thickens.
Here are a few different recipes I found using Shiitake Mushrooms.
look up Niku Jaga