Lion’s Mane + Shiitake Mushroom Egg Drop Soup

Lion’s Mane + Shiitake Mushroom Egg Drop Soup 

Light Vegetarian Dish that is cozy and comfy, easy to make in less than 30 minutes.

Ingredients:

• 1/4 lb Lion’s Mane mushrooms, cleaned and sliced

• 1/4 lb Shiitake mushrooms, stems removed, sliced

• 4 cups (1 box) chicken stock or broth

• 2 large eggs, beaten

• 2 green onions (scallions), whites and greens separated, finely sliced

• 1/4 cup fresh cilantro, roughly chopped

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• 1 tablespoon Korean BBQ sauce

• 1 teaspoon salt (adjust to taste)

• 1/4 teaspoon white pepper

• 1/4 teaspoon black pepper

• 1 teaspoon Blue Oyster mushroom powder (Duality Blends or mushroom powder of choice)

• 1 teaspoon minced fresh ginger (or 1/2 teaspoon ginger powder)

Prep Work:

• De-stem, clean, and slice the mushrooms (save stems to make vegetable broth!).

• Finely chop the white parts of the green onions; set aside.

• Finely slice the green tops for garnish.

• Beat the eggs in a bowl with a whisk.

Instructions:

1. In a pot over medium heat, add olive oil and the chopped white parts of the green onions. Cook until translucent and fragrant.

2. Pour in the chicken stock, then add soy sauce, Korean BBQ sauce, salt, white pepper, black pepper, Blue Oyster mushroom powder, and ginger. Bring to a gentle boil.

3. Add the Lion’s Mane and Shiitake mushrooms. Simmer for 5 minutes until the mushrooms begin to soften.

4. Slowly drizzle in the beaten eggs while gently stirring in one direction to form delicate egg ribbons.

5. Continue simmering for 5–10 more minutes until mushrooms are tender and eggs are cooked through.

6. Turn off the heat, stir in fresh cilantro and the sliced green onion tops before serving.

Tips/Serving Suggestions:

• For extra richness, add a drizzle of sesame oil before serving
• Add chicken or pork for protein
• Serve with steamed rice

• Garnish with chili crisp for heat