This delicious soup was designed for super immunity. The shiitake mushrooms along with the garlic, ginger, onions, and chili peppers all have immunity-boosting properties. Bolster your defenses against germs while enjoying this hearty dish.
1 tbsp grapeseed oil
1 jalapeño, minced with seeds
1 tbsp minced Casselmonte ginger (if available)
1 tbsp minced garlic
2 bunches scallions, green and white parts sliced,
2 tbsp greens reserved
1 lb Casselmonte Shiitakes, stems removed and tops
2 1/2 quarts chicken stock or low-sodium chicken broth
2 tbsp naturally brewed soy sauce Juice
zest of 2 lemons
1 block silken tofu, cut into 1/2-inch cubes (optional)
2 cups shredded carrots Freshly cracked black pepper
In a stockpot over medium-high heat, add oil and swirl to coat the bottom. Add jalapeño, ginger, garlic and scallions. Sauté until aromatic, about a minute. Add shiitakes and sauté 2 minutes, until softened. Add stock and soy sauce, bring to a simmer and reduce by 20%, about 5 minutes. Add lemon juice, tofu and carrots and cook gently for 2 more minutes to heat tofu through. Season with black pepper. Ladle soup into serving bowls and garnish with reserved scallion greens and lemon zest.