250 grams sliced portobello mushrooms
2 crushed garlic cloves
1.5 tablespoon vinegar
3 chopped green onion stems
1 tablespoon olive or coconut oil
5 cups water
1 tablespoon mushroom soup powder
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
Heat the oil in a pot, add the garlic and ginger and fry for a minute.
Add the mushrooms and continue steaming for another three minutes.
Add the water, bring to a boil, and cook for 10 minutes.
Add the mushroom soup, bring to a boil and cook for another 5 minutes.
Remove from the heat, add the sesame oil, vinegar and green onion, mix well and let it sit for 5 minutes before serving.