Sesame Oil Lion’s Mane Mushroom Soup

This is a vegan take on a classic Taiwanese comfort soup, Sesame Oil Chicken Soup, using lion's mane mushrooms. While we make this soup in an 11-Cup Tatung steamer, it can also be cooked in a stock pot over the stove.

Ingredients:
70 g lions mane, soaked according to package (reserve 6-7 cups of soaking water)
80 g king oyster mushroom, rinsed and cut into 1”-thick pieces
7 red jujubes, rinsed
1 small carrot, peeled and cut into 1” pieces
1 small head of Taiwanese cabbage, torn into bite-sized pieces
2 tablespoons kosher salt
1/2 teaspoon MSG
1/2 teaspoon white pepper
1 teaspoon soy sauce
1 tablespoon goji berries, rinsed and soaked in rice wine
2 tablespoons rice wine (we use Taiwanese Rice Wine)
2 tablespoons Dong He Frizzled Ginger in Sesame Oil (or just white sesame oil)

Method:
Soak lion’s mane according to package instructions. Reserve 6-7 cups of soaking water. Soak goji berries in rice wine. Rinse and prep jujubes, oyster mushroom, carrot, and cabbage.

In the inner pot of the Tatung steamer, layer in the cabbage, then carrot and king oyster mushroom. Add in the soaked lion’s mane and jujubes. Add Frizzled Ginger in Sesame Oil. Season with salt, MSG, white pepper, and soy sauce. Fill inner pot to the max line with mushroom soaking water; if it’s not enough fill rest with water. Pour in 2 Tatung rice cups (~360 ml) of water to the outer pot. Press button and steam for 40 minutes. Once the clicker pops, quickly add goji berries and rice wine. Cover and let alcohol evaporate with remaining steam for 5 minutes. Serve alone or with noodles.

Video by Off Hour Studio
Prelude in A minor, BWV 942 performed by Marcin Dabrowski

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Can we get the lion maze mushroom in the US? 😊