Magical Mushroom Soup 🍄
Mushrooms are magical. A mysterious and wild vegetable driven by what seems like an inner mission, a crazy ambition, to cross the border between veggie flesh & animal meat. 🥦 🍄 🐗
I appreciate mushrooms so deeply because they offer a meat-like veggie option that is full of earthy, umami flavor. It is a delicate porous vegetable that will take in lots of flavor from spices and sauces you add, making it the perfect ingredient for some of the most scrumptious kitchen experiments! 🧙🏻
start off with some King Oyster Mushrooms which can be flavored to mimic vegan meat
calamansi dipping sauce was used to flavor my oyster mushrooms. Look at this beautiful cloister of oyster mushroom. Gorgeous.
I also added maitake mushrooms and later on will put in some white fungus mushrooms
. 
I used chicken broth, which provides even more umami flavor, on top of both beef and chicken bullion. You can keep the soup vegetarian/vegan by using MSG or vegetarian bullion to add flavor.
White Fungus mushroom is typically found dried, in Chinese grocery markets. They are traditionally eaten in Chinese desserts and are known to be good for the skin when consumed. I decided to add some to this savory soup and it was a delightful addition!
. 
Peach resin/gum is also an ingredient used in Chinese cuisine. Also great for skin when consumed (it encourages collagen production). It should be pre-soaked in water to allow the hard bead-like resin to soften, and then it can be added to the soup.
put two sources of grain. One is leftover barley my mom was cooking in some tea water. As well as some leftover short-grain rice from our meals. You can add whatever grains suit your diet and taste!