FIVE ELEMENT SOUP
Nurturing and supportive to all the organs, this hearty soup does it all. Add greens or leftovers for additional meals. Use leftover soup as a topping for noodles!
6 cups of water
2 tbsp of oil
1 tsp mushroom seasoning
2 tsp of salt
½ onion (Taste!), small cubes
Tomato (Heart), bite size pieces
Variety of mushrooms (Lung), cut into slice
½ daikon radish (Stomach), cubed
3 baby corns, whole (Heart)
½ cup of bean curd or black beans (Kidney)
3 bamboo shoots (Liver), cut into slivers
2 carrots (Heart and Stomach), diced
Handful of cilantro or dill, chopped
Optional: Leeks
1
Add the oil to the wok. Add the salt and onions. Cook for 30 seconds, then add the tomato and mushrooms.
2
Continue to sauté for a minute or two.
3
Add to the boiling water. Then add all the other ingredients.
4
Simmer allowing the flavors to mix for 15 minutes.
Adjust flavors as needed.
5
Add dill or cilantro. Mix and serve.
6
Garlic bread on the side!
7
Optional: Tiny quail eggs (purchased from Asian market) add to soup. For a more hearty soup add 2 diced potatoes.
CategorySoups
Ingredients
6 cups of water
2 tbsp of oil
1 tsp mushroom seasoning
2 tsp of salt
½ onion (Taste!), small cubes
Tomato (Heart), bite size pieces
Variety of mushrooms (Lung), cut into slice
½ daikon radish (Stomach), cubed
3 baby corns, whole (Heart)
½ cup of bean curd or black beans (Kidney)
3 bamboo shoots (Liver), cut into slivers
2 carrots (Heart and Stomach), diced
Handful of cilantro or dill, chopped
Optional: Leeks
