Monday, December 24, 2012

Kale Mushroom Soup with Poached Egg

Mushrooms are nutritional powerhouses packed with vitamins, minerals and disease-fighting antioxidants.


Ever since I made this clear mushroom soup, I wanted to make it again. Better still, make it a regular regime.


But fresh shiitake mushrooms are not cheap in the US. Imported fresh shiitake mushrooms are much cheaper but I try to avoid those as who knows what has happened in the "mushroom journey". I enjoy many varieties of mushrooms, do you?

To this soup, I have added fresh shiitake mushrooms and two other varieties to boost the "mushroom effect". :)


Fresh bunashimeiji and dried woodear mushrooms (re-hydrated before use)!

Kale and Mushroom Soup with Poached Egg
Sweat onions, ginger, garlic, then add carrot and saute for about 3 minutes. Add the mushrooms (pre-seasoned lightly with soy sauce and cooking wine), then saute for about 3 minutes. Add water to make up soup liquid and simmer for about 10-15 mintues. Add in kale leaves last, cover the pot and allow the steam to cook the kale. Salt and ground white pepper to taste. Top with poached egg, dash of seven-spice powder, and sprinkles of toasted sesame seeds on the soup.


This can be a bowl of light, delicious and nutritious comfort in the morning or evening especially after the continuous holiday feasting.

Enjoy!

Tag: ,


An Escape to Food on Facebook