This soup is awesome for cold day. The vinegar gives it a really great taste. Mushrooms are a source of minerals that we get nowhere else in nature so eat em’ up!
As for what kind, we recommend shiitake. Shiitake are super tasty, plus they are amazing for the immune system, and high in vitamin B and D. Both great for brain function.
It really is one of my favorite soups to make. It is quick, easy and mega tasty.
Prep: 20 min
Cook: 30 min
- 1 oz. (about a handful) dried mixed mushrooms
- 8 cups water
- 3 tablespoons sherry cooking wine (optional but it really POWS the flavour)
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce (go for a good one though, there are so many preservatives in the cheap stuff)
- 1-1/2 teaspoons salt
- 1 tablespoon grated ginger
- 1 pound chicken, cooked (you can make it vegetarian by using tofu, but beware the estrogen in tofu!)
- 2 eggs, lightly beaten
- 6 scallions, trimmed and thinly sliced
- 1/4 teaspoon pepper
- Pure sesame oil, for serving
Place the dried mushrooms in a bowl and cover with 2 cups of boiling water. Cover and allow to sit for at least 1/2 hour. While mushrooms reconstitute, prepare the other ingredients.
Remove the mushrooms from the hot water and reserve the liquid for the soup. Slice the mushrooms thinly.
In a soup pot, combine the remaining 6 cups of water with the reserved liquid from the mushrooms and the sliced mushrooms. Bring to a gentle boil over medium-high heat. Add the sherry, vinegar, soy sauce, salt, ginger and chicken. Reduce the heat and allow it to simmer uncovered for about 10 minutes. While stirring constantly, drizzle the beaten eggs into the hot soup. Add the scallions and pepper and cook for another minute or two. Serve hot with a drizzle of sesame oil on top