Lion’s Mane Mushroom Recipe, Part 2: Egg Drop Soup (Ovo-Vegetarian)

Since I wrote my last article on the health benefits of lion’s mane mushrooms, the grow-your-own kit from Midwest Grow Kits has already produced another bountiful harvest! All the engagement with the last post was wonderful, and I didn’t realize that so many friends, family members, and followers were such superfans of ‘shrooms. Since I love experimentally cooking soups, I decided to make egg drop soup with the lion’s mane, and it turned out to be a delicious and flavorful recipe (and it was also wonderfully easy and quick to throw together since I typically add ingredients to soup by taste instead of meticulously measuring all the ingredients). I am fortunate that my mom brings home flavorsome eggs on a biweekly basis from her coworker who keeps her own chickens; since eggs form a relatively large part of my diet as a source of protein, I make an effort to secure organic eggs from free-range chickens that are raised as ethically as possible to decrease my detrimental impact on the environment and harmful agricultural practices. This egg drop soup is a great source of protein, brain health, and other health benefits depending on the types and amounts of herbs and spices that you prefer to use. Marjoram, ginger, and the Chinese Five Spice Blend have a multitude of wonderful physiological effects on health. I think many Americans tend to under-spice their foods, and soups are hard to ruin if you have a sense of compatible spices, so feel free to experimentally add other spices you find in your cupboard.

Lion’s Mane Egg Drop Soup – 20 minutes

Ingredients (makes six servings):

• 10 cups vegetable stock
• 8 organic, free-range eggs; beaten
• ⅓ cup cornstarch
• ⅓ cup soy sauce
• ⅓ cup vegetable oil or olive oil
• 2 cloves of garlic; minced
• 1 white onion or a bunch of green onions or shallots; chopped
• 1 ½ cup lion’s mane mushrooms or enoki; chopped
• 1 cup sliced shiitake or bay bolete mushrooms (optional – adds extra mushroomy flavor)
• ¼ cup marjoram
• 2-3 tablespoons minced fresh ginger, paste, or powder
• 1 tablespoon white pepper
• ½-1 teaspoon Chinese Five Spice Blend (anise, cinnamon, cloves, star anise, ginger)

First, bring the vegetable stock and cornstarch to a boil in a large pot. Once it reaches a rolling boil, add soy sauce, vegetable oil, minced garlic, chopped onions, chopped lion’s mane mushrooms, other mushrooms if desired, marjoram, ginger, white pepper, and Chinese Five Spice Blend. Let these ingredients boil moderately for about ten minutes or until onions and mushrooms reach a soft (or desired) consistency. If you’re in the mood to get creative, now’s the time to experiment with other spices by adding them little by little (and tasting frequently!); next time I might try a few more green spices like tarragon or basil to add a fresh punch of different flavor. Finally, beat eggs in a mixing bowl until well-blended, then slowly pour into the boiling pot while stirring so that the egg spreads out into fine strands and doesn’t clump. Let cool, serve, and enjoy!

Enjoy pursuing creative approaches to the lifestyle that feels healthiest and best for you! <3

-Josh