Mushrooms are a powerhouse of nutrients and are very low in calories. Apple cider vinegar is known for its detox properties and provides a sour element. According to a review published in the journal ‘Molecules’, compounds called zingerone and shogaols in ginger may help with weight loss. These compounds may be beneficial in the complex bodily processes that burn and store fat. Black pepper contains piperine, a potent compound that gives it its intense flavour and potential weight-loss and fat-burning properties. It blocks the formation of new fat cells, which can help prevent weight gain.
Ingredients
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- 1 oz. shiitake and reishi dried mushrooms
- 8 cups water
- 3 tablespoons sherry cooking wine
- ¼ cup apple cider vinegar
- 2 tablespoons soy sauce
- ½ teaspoon kosher salt
- 1 tablespoon grated ginger
- 1 pound extra firm tofu, cut into 1/2 inch cubes
- 2 tablespoons corn starch
- 2 eggs, lightly beaten
- 6 spring onions, trimmed and thinly sliced
- ¼ teaspoon white pepper
- Pure sesame oil, for serving
Method
- Place the dried mushrooms in a bowl and cover with 2 cups of boiling water. Cover and allow to sit for at least 1/2 hour. While the mushrooms rehydrate, prepare the other ingredients.
- Remove the mushrooms from the hot water and reserve the liquid for the soup. Slice the mushrooms thinly.
- In a soup pot, combine the remaining 6 cups of water with the reserved liquid from the mushrooms and the sliced mushrooms. Bring to a gentle boil over medium-high heat. Add the sherry, vinegar, soy sauce, salt, ginger and tofu. Reduce the heat and allow to simmer uncovered for about 10 minutes.
- In a small bowl, whisk the corn starch with about ¾ cup of hot broth from the soup pot until corn starch is dissolved. Pour the mixture back into the soup pot, stirring to distribute. The soup should thicken slightly.
- While stirring constantly, drizzle the beaten eggs into the hot soup. Add the scallions and white pepper and cook for another minute or two.
- Serve hot with a drizzle of sesame oil on top.