Simple Willow Mushroom 'N' Solomon's Seal Soup

In 2010, most likely I will be very busy and posting very few recipes. I still have 10-20 veg*n dishes on my recipe to-do list which I guess when time permit then I will post and share with all. Really appreciate the lovely comments, the encouraging emails etc that I received regarding this blog.  Here is an herbal soup recipe which I done last year to share.

Spot some fresh willow mushroom (tea tree mushroom) - 150g @ $$2.55, at the supermarket last year and could not resist buying this unique mushroom. And use it to whip up this quick and simple soup. The willow mushroom imparts a unique flavour to this soup. Add some dried mushroom if desired, it will gives this soup a much stronger flavour and darker shade.  You can opt to boil this soup longer but remember to increase the amount of water when needed.  

Preparation:     10 mins Cooking time:  20 mins

           

Ingredients (serves 2)

°         150g fresh willow mushroom, base trimmed

°         10g solomon's seal/yu zhu

°         6 seedless red dates

°         1 slice ginger (optional)

°         3/4 tablespoon wolfberries, soaked

°         750ml water or vegetable stock

°         salt and pepper to taste

°         granulated mushroom bouillon (optional), to taste

°         some fresh coriander leaves, for garnish

Method

1.      Place willow mushroom, solomon's seal, red dates, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes.

2.      Throw in the wolfberries and season to taste with salt, pepper and granulated mushroom bouillon.

3.      Ladle the soup into individual serving bowls, garnish with fresh coriander leaves and serve.

Dang Gui Soup (Angelica Root Soup)

Red dates/wolfberries/angelica root & a glass of Angelica Root Soup

In fact, I wanted to have a bowl of Korean Ginseng Soup, but there is only 1 pack of fresh ginseng which is not so fresh at the supermarket. My ginseng soup becomes Dang Kui Soup!

I added fresh mushrooms which have the power of inhibiting tumor growth, lowering the cholesterol levels, boost the immune system as it stimulates the production of white blood cell and effective in fighting some types of cancer. It also has many important sources of nutrients.

Red dates helps to improve qi, boast blood circulation, calms the spirit and prevents pigmentation too.

Preparation: 5 mins, Cooking time: 30 mins

Ingredients (serves 2-3)
° 1-2 slices Dang Gui/angelica root
° 1 litre water
° 12 seedless red dates
° 10 fresh shitake mushrooms
° 1 tablespoon wolfberries
° salt, to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place dang gui, red dates, mushrooms and water in a pot and continually boil for 25 minutes. Add in the wolfberries and boil for another 5 minutes. Season to taste with salt.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.

Herbal Soup (Liu Wei Tang)

This is one of the herbal soups that improves appetite, revitalizes the spleen, relieves heatiness and enhances the “YING” energy. It is really simple to cook and there no need to add any mock meat or vegetables, as the ingredients used, made this a sweet and delicious herbal soup which suits everyone including children palate. Just remember to soak the ingredients for few hours to speed up the cooking process.

Preparation: 5 mins, Cooking time: 25 mins

Ingredients (serves 4)
° 1 packet herbal soup (FairPrice - Liu Wei Tang)
° 1.5 litres water
° salt, to taste

Method
1. Rinse all the ingredients and soak for 3-4 hours.
2. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 20 minutes or until all the ingredients. Season to taste with salt and serve hot.

Quick American Ginseng Soup

I bought a packet of Yew Chian Haw America Ginseng Soup at Fairprice few days back. The ingredients consist of American Ginseng, Rhizoma Polygonati Odorati, Fructus Lycii, Rhizonma Dioscorea Batatas, Euphoria Longan, Fructus Ziziphi Jujubee. As the ingredients are mostly in grounded form within the sachet and it is appropriate to use it to make quick herbal soup. To optimize the flavour and goodness from the herbal sachet, the soup can be simmered longer or prepared in the morning and re-heat prior to serving at lunch or dinner.

Preparation: 5 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 1 sachet Yew Chian Haw America Ginseng Soup
° 1-1.25 litres water
° 125g-150g king oyster mushroom, sliced or cut into small chunks
° salt, to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place all the ingredients and water in a pot and continually boil for 15-20 minutes or until all the mushrooms are tender. Season to taste with salt.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.

Herbal Soup (Ren Shen Dun ‘Ji’ Tang)

If you enjoy herbal soup, here is one that improves complexion, stamina and helps to rejuvenate the body. Instead of using mock meat, you may want to use king oyster mushroom or lotus root or the combination of both for this soup. Alternatively, just boil the herbs and season to taste with salt. There are many herbal soup packs in the market, some come in sachet (in powder form sachet) and some are real herbs. Just remember to check the ingredients, for some using flavour enhancer which might derive from dried fish or seaweed.

Preparation: 5 mins, Cooking time: 55 mins

Ingredients (serves 4)
° 1 packet herbal soup (FairPrice - Ren Shen Dun Ji Tang)
° 1.5 litres water
° 100g king oyster mushroom, sliced or cut into chunks
° 100g lotus root, peeled and thinly sliced
° salt, to taste
° pepper (optional), to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish

Method
1. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 45 minutes or until all the lotus root and king oyster mushroom are tender. Season to taste with salt and pepper.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.