Log in

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/shiitake-broth/

Shiitake Broth

Diet Type | | Meal Type | |

Chef Kris Gaudet

  • This recipe can be used as a base for soups, sauces and stews.
  • To make this recipe vegan, omit chicken stock and use vegetable stock.
  • Broth can be left in fridge for one week or can be frozen. 

 

Shiitake Broth

Ingredients

  • 8 Cups Vegetable or Chicken stock, unsalted 
  • 4 Green onions, whole 
  • 4 oz. Shiitake, fresh or dried 
  • 2 Tbsp Ginger, keep as large as possible 
  • 2 Cloves Garlic, whole 

Nutrient Analysis using vegetable stock:

46               KCal
1.4 g            Protein
9.4 g           Carbohydrates
0.8 g          Fibre
0.1 g           Fat
2230.4 g   Sodium
27.08 g      Phosphorus
244.03 g   Potassium

0.2 Protein Choice
0.6 Carb Choice
1 Vegetable Choice

Directions

  1. Add all ingredients to pot. Bring to a boil and reduce to a simmer. 
  1. Simmer for 40 minutes to 60 minutes. 
  1. Strain and reserve liquid. 

Nutrient Analysis

  • Calories: 39.4 KCal
  • Protein: 6 g
  • Carbohydrates: 4 g
  • Fibre: 0.8 g
  • Total Fat: 0.1 g
  • Sodium: 177.1 mg
  • Phosphorus: 27.08 mg
  • Potassium: 97.36 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6 or 4 cups

Serving size: 2/3 cup

Renal and Diabetic Exchanges

0.8 Protein Choice
0.2 Carb Choice
1 Vegetable Choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup