Mushroom Soup Base
A healthy soup base that appeals to diners of all ages and even for those who are thinking of going meatless. Fresh shitake, shimeji and button mushrooms add a subtle texture and flavour into this soup base that is bursting with goodness.
Ingredients
Dried Mushroom Stock
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Water 500 ml
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Dried Shitake 50 g
Mushroom Soup Base
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Chicken Fats 10 g
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Ginger, sliced 5 g
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Shitake, sliced 50 g
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Button Mushrooms, sliced 100 g
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Shimeiji Mushrooms 50 g
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Water 1500 ml
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Wolfberries, soaked 5 g
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Red Dates, soaked 10 g
Preparation
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Dried Mushroom Stock
- Soak shitake mushroom till soft, strain, slice mushroom and reserve liquid.
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Mushroom Soup Base
- In a pot, sweat ginger with chicken fats till fragrant.
- Add in mushroom, water, mushroom liquid and seasoning.
- Bring to boil and simmer for 30mins,add in wolfberries and red dates.
