4 tablespoons Extra Virgin Olive Oil divided
2 cups Shiitake Mushrooms sliced thin
1 medium White Onion julienne
2 cloves Peeled Garlic sliced
1/4 cup Organic Ginger peeled and julienne
4 Thai Chiles sliced into rounds
1 stalk Lemon Grass sliced into rounds
1/4 cup Fish Sauce
6 cups Chicken Broth non fat and low sodium
5 Kieffer Lime Leaves sliced thin
3/4 cup Seasoned Rice Vinegar
1/2 cup Basil sliced into ribbons
1 teaspoon Ground White Pepper
1 cup Enoki Mushrooms bottoms trimmed
1/4 cup Scallions sliced thin
1/2 cup Scallions Green part only sliced thin
Kosher Salt to taste
Fresh Ground Black Pepper to taste
In a large pot, heat 2 tablespoons of olive oil.
Add the sliced shiitake mushrooms, season with salt and pepper and sauté until tender.
Remove from the pot and set aside.
In the same pot, add the onions and sauté until sweated.
Next add the garlic, ginger, chiles and lemongrass and cook until softened.
Stir in the fish sauce and the chicken broth scraping the bottom of the pan to release the fond (flavorful particles stuck to the bottom of the pan).
Add the lime leaves, bring to a boil and simmer for 20 minutes.
Next add the vinegar, basil and pepper.
Bring back to a boil and simmer for 5 minutes.
Carefully strain the soup into a serving bowl and add the shiitake mushrooms and the enoki mushrooms.
Ladle the soup into individual soup bowls and garnish with the scallions.
Cooked shrimp also makes a nice garnish for this soup.
Also, be prepared when you add the fish sauce, there will be a fishy smell for a short time but it will subside.
You need this ingredient to complete the flavor profile.