Triple Mushroom Sprout Soup

Last Updated on Sunday, 17 October 2010 01:03 Written by Flax Thursday, 7 October 2010 11:57

I love mushrooms. I love them raw, I love them cooked and I love how healthy they are for you.

While all mushrooms have health benefits, the Red Reishi mushroom, ling zhi for all you Chinese speakers, is the top of the top. A member of the shiitake family it has been valued for thousands of years for its medicinal properties.

Mushrooms are a source of interferon and germanium. The germanium enhances immunity and oxygenates the blood. The interferon is a protein which appears to fight tumors and cancers. The Red Reishi mushroom has the strongest effect against the tumors and cancers. In addition mushrooms decrease both fat and cholesterol in the blood and help discharge excess animal fats left in your body.

So if a mushrooms a day keeps the doctor away, what does a triple mushroom soup do?

Ingredients:
1 slice red reishi mushroom
3 shiitake mushrooms, sliced
3 oyster mushrooms, sliced
1/2 package mung bean sprouts
4 cloves garlic (smashed)
6 cups water
1/2 tsp sesame oil
2 tsp arrowroot, (kudzu), soaked in 2 tbsp cold water for 10 minutes.
soy sauce (to taste)
miso (to taste)
hot chilli flakes (to taste)
scallions, for garnish

Bring the water to a boil, add the mushrooms, garlic, chilli flakes, and sesame oil and simmer for 40 minutes. Add the sprouts and arrowroot and simmer for 20 more minutes. Adjust the flavor, garnish with chopped scallions and serve hot.

Enjoy!


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