Wash and slice mushrooms, ginger, garlic, and vegetables
In a large stock pot, add oil and saute ginger, garlic, celery, and onion whites until fragrant and tender, 3-5 minutes.
Add in mushrooms and cooking wine, then saute for 2 minutes
Add in vegetable broth, plum vinegar, and herbs from Cherry Blossom.
Bring the broth to a simmer and cook for 15-20 minutes until mushrooms are tender and cooked through.
Remove the herb bag from the soup. Add in goji berries and red dates, then simmer for another 2 minutes until fruits are rehydrated.
Season with additional salt, pepper, or soy sauce as needed. Garnish with chopped scallions and enjoy!