Shiitake mushroom and tofu soup - Anti-inflammation Super Food
Shiitake mushrooms are super healthy for you, harvest for over 1000 years in Asia. In Japanese history they’re associated with youth and longevity, known as the “the elixir of life”. In Chinese culture during the Ming Dynasty, they are considered medicine, claimed to help fight cancer and only reserved for royalty. Many articles list them as a super food. When I found them at Costco I knew that I had to get them. It’s rare to find fresh shiitake mushrooms, they’re usually sold dried in groceries stores. I decided to use them to make ‘Shiitake Mushroom Tofu Soup’, light and savoury, it’s great for cold winter days or when you don’t have an appetite. It’s easy to digest. Shiitake mushrooms are also anti-inflammation with selenium that helps with eczema, acne and rosacea. Give this easy recipe a try.
Shiitake Mushroom Tofu Soup
serves 2-3 total cooking time: 20 mins
ingredients
- 1 cup shiitake mushroom, slice thin
- 1/2 firm tofu block, cut in half and cubed
- 1/2 onion, diced
- 1 tsp ginger, freshly grated
- 1 garlic, pressed
- 5 cup water
- 1/2 tbsp chicken bouillon
- 1 tbsp fish sauce
- pepper to taste
- green onion, minced for garnish
directions
- in a soup pot, on medium heat, add 1/2 tbsp of olive oil
- add onion, cook until translucent
- add garlic and ginger, cook for one min
- add water, fish sauce and chicken bouillon
- bring to a boil, add tofu and mushroom
- taste and add pepper based on preference
- simmer on low for 5-7 minutes
- serve warm, garnish with green onions
Comments
Post a Comment