Chinese Mushroom Soup

Instructions

1. Prepare the mushrooms
   Soak the dried shiitake and wood ear mushrooms in warm water for 30 minutes until soft. Reserve 1 cup of the shiitake soaking liquid, straining out any sediment. Slice all mushrooms according to their type and set aside.
2. Sauté the aromatics
   In a large pot, heat the sesame oil over medium heat. Add the ginger, garlic, and white parts of green onions. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.
3. Cook the mushrooms
   Add all the prepared mushrooms to the pot and stir-fry for 3-4 minutes until they begin to soften and release their aroma. The mushrooms will reduce in volume as they cook.
4. Add liquids and simmer
   Pour in the chicken or vegetable broth and the reserved shiitake soaking liquid. Add the soy sauce and bring to a boil. Reduce heat and simmer, covered, for 20 minutes to allow the flavors to meld together.
5. Final seasoning
   Taste the soup and adjust seasoning with additional soy sauce if needed. The broth should be rich and savory with the earthy flavor of mushrooms.
6. Serve and garnish
   Ladle the hot soup into bowls. Garnish with the green parts of the green onions and fresh cilantro. Serve immediately for the best flavor and aroma.