This is a quick and easy healthy soup which only requires a few ingredients and has the potential to have many more foods added for different spinoffs.
Shitaki Mushroom Soup
2 c. water
1/2 c. gluten free organic free range chicken broth, low sodium (optional; or use vegetable broth for vegan)
1 T. Bragg's liquid aminos
2 T. San-J wheat free tamari
1/2 c. dehydrated (or fresh) shitaki mushrooms
2 T. sea vegetables or seaweed
2 T. red pepper flakes
1 sprinkle garlic powder
1 sprinkle hot curry powder
Bring all to boil in large saucepan. Once it has reached boiling, reduce heat to simmer and let mushrooms absorb liquid for at least 20 minutes. Serve hot.
* Seaweed is a great source of iodine which is extremely beneficial for the thyroid. If you add tofu or any unfermented soybean products, remember to add seaweed as well since the iodine helps buffer the nutrient-blocking issue associated with unfermented soy.
This recipe is dairy free and gluten free.