- 6 cups chicken broth (nourishes the immune cells in the digestive tract)
- 1/2 cup bamboo shoots, sliced thinly
- 4-6 Chinese dried black mushrooms (aka shiitake mushrooms), reconstituted in warm water for 20 minutes (potent immune boosters)
- 12 small dried tree ear mushrooms or canned straw mushrooms
- 3-4 oz. fermented tofu, cut into 1/4 inch-thick strips
- 5 ounces pork tenderloin, cut into 1/4 inch-thick strips
- 1-2 tablespoons tamari or Shoyu
- 2 tablespoons white vinegar (antiseptic)
- 1-2 tablespoons chopped ginger (antiviral)
- White pepper to taste (antiviral)
- 1 Tbsp cornstarch dissolved in 1/4 cup cold water
- 1 green onion, finely chopped (boosts detoxification)
- Hot chili oil, to taste, optional (antiviral)
- 2 tablespoons fresh whole cilantro leaves (optional)
To reconstitute the mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If using fresh mushrooms, wipe clean with a damp cloth and slice.
Bring the broth to a slow boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the pork.
Stir in the tamari or Shoyu, ginger, and vinegar. Test the broth and adjust the taste if desired. It should be somewhat sour.
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Add the green onion and the white pepper to taste. Garnish with chopped cilantro leaves, drizzle with chili oil if desired. Serve hot.
Jesse Haas is a licensed nutritionist and co-founder of Wellness Minneapolis. Her work in nutrition and wellness starts at the intersection of evidence-based nutrition and heart-centered care. She offers individualized and group nutrition services with the mission to empower each client with the knowledge, skills and motivation to take their wellness by the reins.