This Asian-inspired soup uses white pepper to make it hot and apple cider vinegar to make it sour. The mushrooms, ginger, and garlic are anti-inflammatory superfoods that make your lunch or dinner a cancer-kicking meal.
1 oz dried mixed mushrooms 6 cups water 1/4 cup apple cider vinegar 2 tbsp soy sauce 1 tbsp grated ginger 15 oz can kidney beans, drained and rinsed 1/2 cup chopped collard greens 2 eggs, lightly beaten 6 scallions, trimmed and thinly sliced 2 cloves garlic 1/4 tsp white pepper 1 jalapeno, sliced
1. Place dried mushrooms in a bowl with 2 cups of boiling water, cover, and let it sit until the mushrooms are soft. This should take about 20-30 minutes. After 20-30 minutes, remove the mushrooms from the hot water, but keep the liquid as this will be part of your broth.
2. Slice the vegetables, including the mushrooms, and keep them available for the next steps.
3. In a soup pot, combine the remaining 4 cups of water with the 2 cups mushroom broth and the sliced mushrooms. Bring to a gentle boil over medium-high heat.
4. Add the vinegar, soy sauce, salt, ginger and kidney beans (and optional jalapeno). Reduce the heat, slowly pour in the lightly beaten eggs, and allow to simmer uncovered for about 10 minutes.
5. Add the scallions and white pepper and cook for 1 or 2 more minutes.
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