Use this recipe as a base for soup and add your favorite greens. Leftovers can be used to create yet another versatile soup!
TCM looks to mushrooms to enhance immunity.

Versatile Mushroom Soup
Yields1 Serving
 1 tablespoon of oil
 ¼ teaspoon of salt
 10 mushrooms quartered
 4 cups of boiling water
 ¼ teaspoon of mushroom seasoning
 ¼ cup of cooked noodles
 soy sauce
 ¼ cup of cold water
 ½ teaspoon of sweet potato starch
 1 egg beaten
 Optional: noodles and vegetables
1

Add the oil and salt to the wok. Add the mushrooms and toss.
Cook for 2 minutes. If the oil dries out add a bit of boiling water.

2

Add the boiling water to the wok. Stir.

3

Add the mushroom seasoning and stir. Allow the mushrooms to cook until slightly tender.

4

Add the soy sauce and cooked noodles.

5

Mix the cold water with the sweet potato starch. Then drizzle into the boiling soup.

6

Gradually add the beaten egg to the soup.
Serve

7

Optional: Add Squash or fennel during step 3.

CategoryCooking Method

Ingredients

 1 tablespoon of oil
 ¼ teaspoon of salt
 10 mushrooms quartered
 4 cups of boiling water
 ¼ teaspoon of mushroom seasoning
 ¼ cup of cooked noodles
 soy sauce
 ¼ cup of cold water
 ½ teaspoon of sweet potato starch
 1 egg beaten
 Optional: noodles and vegetables

Directions

1

Add the oil and salt to the wok. Add the mushrooms and toss.
Cook for 2 minutes. If the oil dries out add a bit of boiling water.

2

Add the boiling water to the wok. Stir.

3

Add the mushroom seasoning and stir. Allow the mushrooms to cook until slightly tender.

4

Add the soy sauce and cooked noodles.

5

Mix the cold water with the sweet potato starch. Then drizzle into the boiling soup.

6

Gradually add the beaten egg to the soup.
Serve

7

Optional: Add Squash or fennel during step 3.

VERSATILE MUSHROOM SOUP

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