Sautéed fresh shiitake mushrooms, garlic, shelled ginkgo nuts, young bamboo sprouts, fresh leek flowers and a fried quail egg in a flavorful vegetable broth with fermented soy..
3 cups vegetable broth (recipe follows)
1 pinch ground star anise
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground Szechuan pepper
1/4 cup traditionally fermented organic soy sauce
1 palmful fresh cilantro, chopped
1 palmful fresh leek flowers, sliced
1/4 cup slender bamboo shoots, sliced
3 cloves garlic, thinly sliced
1/4 cup shelled ginkgo nuts, halved
2 tablespoons pastured butter
1-2 fresh red chilies
fresh quail eggs
Bring vegetable broth to a boil, reduce heat and simmer with anise, fennel, cloves, pepper, chilies and soy.
Sauté mushrooms, ginkgo, and garlic in butter until golden brown and add to the soup along with the leek flowers. Simmer 5 minutes, then add chopped cilantro. Ladle into warm bowls and top with a fried quail egg.