1. Shiitake mushrooms have been used in the Chinese culture for over 6,000 years. They have properties that help lower cholesterol and protect our cardiovascular system.
2. Shiitake mushrooms contain high amounts of iron. Natural sources of iron are easily absorbed by our bodies compared to iron supplements in vitamins.
3. Shiitake mushrooms contain high amounts of other minerals like: Vitamin B2, copper, selenium and pantothenic acid. These are all minerals our bodies need in small doses to function properly.
The oil in the recipe could be optional but keep in mind healthy fats are needed to absorb vitamins and minerals. I cannot use olive oil but any non saturated fat will work. We currently can use canola oil.
- 2 cups chicken broth
- 1 small bok choy
- 1 garlic clove
- 3-4 large shitake mushrooms
- 1 medium shallot
- 1 green onion
- 1 T oil
- Bring broth to a boil in a small sauce pan. Smash and add the garlic clove. Pull off mushroom stems and add to broth. Boil for 5 minutes. Remove garlic and mushroom stems.
- Rise and chop vegetables while broth is warming up. Very thinly slice mushroom tops.
- Add all remaining ingredients to the broth and bring to a rapid boil for 2 minutes. Turn off stove and remove from heat. Serve hot. Garnish with extra green onions.