VERSATILE MUSHROOM SOUP
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.
[cooked-sharing]
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.
CategorySoups
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
