How it's used
Stored dried, then soaked and used in stir-fries, broths, stews, and grain bowls. Recipe amounts use the dry weight before soaking.
Dried, umami-rich Japanese mushrooms that are rehydrated before cooking.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Stored dried, then soaked and used in stir-fries, broths, stews, and grain bowls. Recipe amounts use the dry weight before soaking.
One of the few plant foods with meaningful vitamin D when sun-dried or UV-exposed - check the label if this matters for your diet.
Try it in the kitchen
Brown rice and split yellow dahl congee, topped with pan-fried tofu, shiitake, peas and nori for a savoury, umami-rich breakfast.
Open recipeAromatic charred-onion pho broth over flat rice noodles, edamame and paper-thin seared seitan, finished with herbs, sprouts, chilli and lime.
Open recipeDeeply savoury scramble with a turmeric-spiced tofu base and umami-rich shiitake, high in choline and protein.
Open recipeCrispy pan-fried rice paper dumplings packed with tofu, edamame and shiitake, served with a ginger-tahini dipping sauce and wilted greens โ the plan's highest single-meal choline and highest-protein lunch.
Open recipeGinger-miso tempeh, shiitake, edamame and pak choi steamed inside a puffed paper parcel, opened over rice with crisp cucumber.
Open recipeA plant-based kimchi and silken-tofu stew with shiitake, white miso, wakame and nori, served over fluffy brown rice.
Open recipeNutrition notebook
Calories
303kcal
Protein
9.6g
Carbs
63.9g
Fat
1.0g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.