Quick and Flavorful Soup Any Night of the Week

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

Crank on boiling water.

Add 12 dried shiakei mushrooms to a bowl and pour in about 1 cup of hot boiling water to reconstitute them.

Slice 3 stalks of celery super thin at an angle and set aside.

Peel a thumb-sized nub of ginger using a spoon, slice off the ends, and cut into thin slices.

Slice 1 clove of garlic into thin strips.

Slice the silken tofu into pieces and set aside.

Grind about 1 teaspoon of white peppercorns and set aside.

Heat up 2 cups of lion's mane mushroom broth in a pot.

Add the sliced ginger, garlic, and celery to the pot.

Slice the reconstituted shiakei mushrooms and add them to the pot along with the soaking water.

Mix 1 teaspoon of cornstarch with 2 tablespoons of cold water in a container until dissolved, then set aside.

Add 4 tablespoons of organic soy sauce to the pot.

Add 1/4 cup of rice wine vinegar to the pot.

Add 1 tablespoon of sugar to the pot, taste, and adjust with another tablespoon if needed.

Add the ground white pepper to the pot as it comes to a slow simmering boil.

Add the cornstarch slurry to the pot to thicken the soup, stirring well.

Let the soup cook for a couple of minutes until it thickens and becomes cloudy, then clears up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens