Sunday, February 12, 2012

Chef Tsai's Immunity boosting Mushroom Soup

Mushrooms - 1 lb, cleaned with a damp towel and sliced/chopped, preferably shitake mushroom but I used fresh local button mushrooms and the soup was equally tasty
Olive Oil - 1 tbsp
Garlic - 7 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Jalapeno - 2, finely chopped
Scallion - 2 bunches, finely chopped
Naturally brewed low sodium soyasauce - 2 tbsp
Black Pepper
Homemade vegetable Stock / Water - 6 cups
Organic Carrots - 2, grated
Egg - 1, beaten (optional)
Arrowroot - 1 tbsp (optional)
Lemon Juice - of 1 big lemon
Lemon Zest

Heat a large pan. Add olive oil, jalapeno, chopped ginger and garlic. Saute for a minute.

Add the finely chopped scallion and saute for a few minutes more.

Now add the chopped mushroom, salt and mix well. Cook for a minute.

Add the stock, lemon juice, soya sauce, grated carrot and bring it to boil. Simmer for 20 minutes.

If using egg, add a beaten egg mix with a fork. Cook for a few minutes. If you want the soup to be a little thick, take a tbsp of arrowroot, mix in a little water to make a lump free liquid and add to the soup and bring it to boil once. This will thicken the soup a little.

Add some lemon juice, lemon zest and chopped scallion on top and serve hot.

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