This wonderful soup is easy and uses Shiitake mushrooms. Shiitake enhances Vitamin D utilization and is anti-inflammatory. I buy mine at the Union Square farmer's market. Today I used some that were sitting in the fridge for 2 weeks. The good news is, since they were stored in a paper bag, instead of going bad, they turned into dried mushrooms. The burdock I used is from Sunrise Mart on 9th Street in the East Village. Their burdock roots are as long as yardsticks!!
Ingredients:
1 c. fresh shiitake mushrooms diced
or 1/2 c. dry
4 c. water
8" piece of burdock root peeled and diced
1-2 tsp salt (depending on your taste)
2 oz mung bean thread noodles
Add everything but the noodles to a saucepan. Bring to a boil, turn down the heat and simmer for 15 minutes. Add the noodles and simmer for 10 more minutes. Serve hot.
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