King Oyster and Enoki Mushroom Rice Noodle Soup with Cassava and Fresh Pepper

Hey loves, I crafted this recipe with Love and Light. It’s highly customizable, hearty, and a great way to sweat out lower density vibrations. King Oyster mushrooms are rich in B vitamins (B3 and B6 specifically) which are key to cell functioning. In addition, the cassava provides an earthy contrast to the rich herbaceous broth.

This recipe is fast and multifaceted. Certain ingredients such as bell pepper and jute leaves are heat sensitive and should be skillfully introduced to the dish. Therefore I recommend reading through all directions before starting.

Ingredients

King Oyster Mushroom (stock base)
Lemongrass
Fresh lime
Cassava
Rice noodles
Ginger (minced)
Mint
Garlic powder
Soy sauce
Sesame oil
Parsley
Fresh red pepper
Enoki mushrooms
Jute leaves (or substitute w/ Spinach or soft greens)
Spicy pepper
Black pepper
Salt to taste

Directions

1. Begin by washing King Oyster (K.O.) Mushrooms thoroughly. Add 2–5 large halved K.O. mushrooms to a soup pan with shallow water. Cook on low to medium heat until mushrooms become soft. Cover with lid. As moisture is released from the mushrooms, they become rubbery inconsistency. Cook beyond this pressure point until mushrooms are pliable (i.e. easily pierced with a fork). Add 2 cups of water to build broth and salt lightly.
2. Skin 5 inches of a cassava tuber. Boil or steam for 15 minutes at high heat or until soft. Drain liquid. Set cassava aside until Step 5.
3. Meanwhile generously season King Oyster Mushroom stock with lemongrass, garlic powder, ground black pepper, mint leaves. Add 1 teaspoon of soy sauce. Taste. Reduce heat and cover.
4. Add whole jute leaves (or spinach). Allow cooking for 5 minutes before proceeding to the next steps.
5. Set rice noodles in K.O. mushroom broth. Carefully adds cooked cassava, sliced bell peppers, minced ginger, chopped parsley, and Enoki mushrooms (washed). Arrange in such a way that is aesthetically pleasing (see photo). Lightly drizzle sesame seed or truffle oil. Rice noodles should cook entirely within a few minutes.
6. Add a hint of lime. Taste and season again as appropriate. Be generous with garlic powder. Salt as needed.
7. Remove from heat and plate. Garnish with additional parsley and minced ginger.
8. Serve hot or warm.