Tea tree mushrooms (Cha Shu Gu) are an indispensable ingredient in Chinese cuisine, contributing a woody and concentrated flavor that’s often found in stews and soups. Their long thin stems, often tougher than their caps, can also be eaten either boiled as vegetables or braised to prepare an added element for braising dishes.

Addition of different concentrations (5, 10, and 20%) of JACF mixture to mushroom instant soup improved both its physical characteristics and sensory qualities.

How to Prepare

Dried tea tree mushrooms, commonly referred to as chashu gu (), are an integral component of Chinese cuisine. Used in soup, stew and hot pot dishes alike, simply rehydrate by submerging in water or broth for several hours or overnight before reusing as part of your recipe. Their delicate flavor makes them easy to work with for cooking in any capacity – deep-frying, stir-frying and braising all lend themselves perfectly!

In this article, we’ll share a recipe for an easy and nutritious tea tree mushroom soup that’s great for both immune boosting and inflammation reduction, while its high levels of antioxidants may protect against cardiovascular disease as well as slow down aging. It makes an ideal remedy for combatting fatigue, high blood pressure, or stress symptoms.

Step one in making Tea Tree Mushroom Soup involves prepping the mushrooms. Soak the mushrooms for two hours in water; this will soften and make cooking with them easier. Remove from water, cut into slices, then heat oil in a skillet over medium-high heat and saute mushrooms for five minutes until browned and fragrant.

Once the mushrooms have been fried, place them in a clay pot with water and soy sauce and simmer over low heat for at least 30 minutes before seasoning according to taste and serving.

This delicious tea tree mushroom soup is packed with nutrients to strengthen immunity, protect against cardiovascular disease and slow the aging process. Plus it’s simple and quick to make using an instant pot – though please allow an hour for preparation time! The chicken in this soup is tender while its distinctive taste of tea tree mushroom creates something truly unforgettable – sure to become one of your new go-to recipes.

Recipes

Tea tree mushrooms (Agrocybe aegerita) are wild mushrooms with thin long stems that reach 10-20 centimeters (4-8 inches). While their fresh fruiting bodies are edible, dried tea tree mushrooms offer an intense woody and earthy flavor similar to shiitake but with a more delicate texture. This soup recipe features dried tea tree mushrooms for best results.

Rehydrated tea tree mushrooms are combined with vegetable broth and herbs for an inviting mushroom-rich soup, complete with an added protein boost from plant-based milk for extra protein and creaminess. You may add sherry or white wine vinegar for additional brightness and umami flavor!

To create the soup, bring water to a boil in a large pot and add mushrooms and longans. Cook over medium heat for five minutes or until softened before taking off heat and draining off any extra liquid that accumulates – keeping some aside as stock!

Make homemade mushroom stock from the soaking liquid by adding it to vegetable broth along with the rehydrated tea tree mushrooms (you may need to strain this at the end to ensure no sediment remains). Or purchase store-bought vegetable broth instead.

Add the rehydrated mushrooms, chopped vegetables and spices to the hot pot. Mix until everything is evenly combined before serving for a satisfying dinner with rice or noodles.

This delicious soup is packed with vitamins, minerals and amino acids – especially vitamin C, which supports immunity and reduces inflammation. Folic acid, potassium and iron are all found within this delicious meal as are protein sources such as mushrooms which provide protein, dietary fibre and selenium – for an additional health boost, try topping your bowl off with some toasted sesame seeds – enjoy!

Ingredients

For this soup, we combine various mushrooms such as shiitake, oyster and maitake to give different textures. Their combination makes this rich and delectable dish without the need for cream.

At our restaurant, we recommend using dried tea tree mushroom, also known as Agrocybe aegerita or willow mushroom (cha shu gu). It can easily be found at Chinese markets and natural grocery stores, making this versatile ingredient an essential part of Chinese cooking, commonly used in soups, stews and hot pot. Dried tea tree mushroom has an intense umami flavor with firm meaty textures that add depth to stews, soups and braises – not hard to grow either if one wants year round use!

This recipe calls for several easy-to-find ingredients in addition to dried mushrooms, such as stewing hen which can easily be found at most butchers or chicken breasts which will increase cooking times significantly.

Homemade mushroom stock can add the perfect finishing touch to a flavorful soup or broth, and homemade is even better. Mushrooms contain naturally rich umami flavor which combines perfectly with vegetable broth to produce an incredible delicacy. However, you don’t need to do all the hard work yourself if store-bought will do just as well!

For optimal results with this recipe, we advise using a high-speed blender to puree the soup. This ensures that cashews are completely broken down without leaving chunky pieces behind in your final bowl of soup.

Bring a large pot of water to boil and add dried tea tree mushrooms, longan, white fungus, spring chicken ribs or feet and ginger for two hours of simmering before straining and setting aside for later.

Storage

If you have leftovers of mushroom soup, store it in a sealed jar in the fridge to ensure its flavors will stay vibrant while not becoming soggy. Alternatively, freeze the soup for future use.

Tea tree mushroom (Agrocybe Aegerita) is an extraordinary Chinese variety that adds deep umami flavor to stews, soups and hot pots. Distinguished by a soft cap with thin long stem, commonly known as velvet pioppini in Japan. Tea tree mushroom (chashu in China or velvet pioppini in Japan) boasts intense woody flavors as well as firm textures – and plays an essential role in traditional northern Chinese braised chicken with mushrooms dishes.

This creamy vegan mushroom soup is created using both fresh and dried tea tree mushrooms for an irresistibly creamy, bisque-like consistency with incredible savory notes. Plus, its easy preparation with just a few ingredients – you won’t believe how amazing the results will be.

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