Directions

• Add all the ingredients from the “broth” section to a large pot and bring to boil.
• Reduce heat to medium low and simmer covered for 30 minutes.
• In the meantime, tear lion’s mane into strips and add to a medium bowl.
• Mix all the other ingredients in the “marinade” section and pour over the lion’s mane.
• Mix well, cover, and let rest on the counter until it is called for later in the recipe.
• If using canned baby corn: drain and slice into 1/2cm thick pieces.
  If using canned regular corn: drain and set aside.
  If using fresh regular corn: shuck, cut kernels off the cob, and boil for about 3 minutes.
• Thinly slice shallot and set aside.
• Once the broth has finished simmering, drain to remove solids, and return broth to pot and keep heat on low.
  Do not discard the shiitake mushrooms- we will be adding them to the soup.
  TIP: I save the other solids for another batch of vegetable stock.
• Once the shiitake is cool enough to handle, thinly slice and add back to the broth along with the corn.
• Heat a pan on medium & add vegetable oil.
• Add sliced shallot and sauté for 30 seconds.
• Squeeze the marinating liquid out of the lion’s mane mushroom and add the mushrooms to the pan.
  Save a tablespoon of the liquid for the next step.
• Sauté for 1 minute. Add the reserved spoon of marinating liquid to deglaze the pan at the end.
• Pour everything in the pan into the pot of broth.
• Increase the heat to medium.
• (Omit to make vegan) Whisk egg whites and slowly pour into the pot, stirring gently in one direction to create ribbons.
• Whisk together the cornstarch and water to make a slurry.
• Pour slurry into the pot very slowly while stirring- stop when the soup reaches your desired thickness. Do not pour the entire thing in at once.
• Season to taste with bouillon and soy sauce.
• Ladle into bowls, garnish with chopped green onion or a sprig of cilantro, and sprinkle with ground pepper to serve.