Today’s recipe is superb. It’s super wholesome, tastes nice, and is jam-full of vitamin, iron and mineral-rich wild mushrooms. It’s a better-for-you, scratch-made, vegetarian model of basic take-out Chinese: scorching and bitter soup. It’s low in fats, low in carbs, high in protein, and gluten-free. It is also way more time consuming than something I usually make, clocking in at about an hour and forty five minutes (however it makes a TON and it is completely worth it), and you are in all probability going to have to hit up an Asian marketplace for all the ingredients. With three kinds of wild mushrooms it’s got a ton of umami taste, you won’t miss the meat! But if I have not scared you off yet, mushroom capsules let me just say again: completely value it. While we often consider hot and sour as an appetizer, this is completely an entire and filling meal. Wood ear mushrooms are a superfood, cholesterol-lowering, hypoglycemic, and tumor-decreasing! It’s spicy and sour and thick and richly textured. I’ve used three sorts of foraged mushrooms here, but you may also use retailer-purchased. Just be certain that to select a very good texture mix. You absolutely must have wood ears, they’re the normal black fungus that offers hot and bitter soup it is distinctive texture. They are often purchased, dried, in Asian markets.