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]
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.
Add the boiling water to the wok. Stir.
Add the mushroom seasoning and stir. Allow the mushrooms to cook until slightly tender.
Add the soy sauce and cooked noodles.
Mix the cold water with the sweet potato starch. Then drizzle into the boiling soup.
Gradually add the beaten egg to the soup.
Serve
Optional: Add Squash or fennel during step 3.
Ingredients
Directions
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.
Add the boiling water to the wok. Stir.
Add the mushroom seasoning and stir. Allow the mushrooms to cook until slightly tender.
Add the soy sauce and cooked noodles.
Mix the cold water with the sweet potato starch. Then drizzle into the boiling soup.
Gradually add the beaten egg to the soup.
Serve
Optional: Add Squash or fennel during step 3.
