Try this easy, healthy Chinese recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont.

“This soup is quick, healthy, delicious and versatile,” says Falkenberg. “Turn it into a one-bowl meal by adding spinach, more protein (such as cooked chicken, shrimp or tofu), noodles or grains.”

See optional add-ins below.

Ingredients:

• 4 dried black shiitake mushrooms (soaked in hot water until softened)

• 1 cup hot water

• 6 cups chicken broth or vegetarian broth

• 1 tablespoon Chinese rice wine or dry sherry

• 2 quarter-sized slices of fresh ginger root, smashed to release flavor

• 2 tablespoons cornstarch dissolved in ¼ cup water

• 1 egg, lightly beaten

• 1 teaspoon sesame oil

• ¼ teaspoon white pepper (less pungent than black; powder dissolves in liquid)

• Salt to taste

• 1 green onion, thinly sliced

Step one:

Rinse dried mushrooms before soaking in a bowl of hot water (covered) for 15 minutes or until softened. Remove mushrooms and reserve 1 cup liquid. Discard stems and thinly slice the caps.

Step two:

Place broth, wine, ginger slices, reserved mushroom liquid and mushrooms in a 2-quart pan; bring to a boil. Reduce heat and simmer for five minutes. Add cornstarch solution and cook, stirring, until soup boils and thickens.

Step three:

Turn off heat. Slowly add beaten egg, while continuously stirring, until it forms long thin threads. (This adds protein while thickening the soup.) Then, stir in sesame oil, pepper, salt to taste and green onions.

Serves six.

Optional add-ins:

• 2 handfuls of baby spinach, micro greens or watercress

• 1 can (16-ounces) cream-style corn

• 1 cup minced chicken, crabmeat, shrimp or ham

• Chili flakes, sliced jalapenos or fresh cilantro

• Cooked quinoa, brown rice, noodles or grains

Learn more about how to prepare healthy Chinese food at home.