Black Fungus & Asian Mushroom Soup

Name: Black Fungus & Asian Mushroom Soup
Ingredients: 6-8 Dried Black Fungus; 50 g Asian Mushrooms *e.g. Shimeji, Oyster Mushrooms, King Oyster Mushrooms, Shiitake, Maitake, etc. Today I used Shimeji; 2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder; 1 teaspoon Sesame Oil; 1 tablespoon (3 teaspoons) Soy Sauce; Salt & White Pepper; 1/2 teaspoon grated Ginger; 1 Spring Onion *finely chopped

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Servings: 2

Author : Hiroko Liston

dried black fungus oyster mushrooms

Ingredients

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6-8 Dried Black Fungus50 g Asian Mushrooms *e.g. Shimeji, Oyster Mushrooms, King Oyster Mushrooms, Shiitake, Maitake, etc. Today I used Shimeji2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder1 teaspoon Sesame Oil1 tablespoon (3 teaspoons) Soy SauceSalt & White Pepper1/2 teaspoon grated Ginger1 Spring Onion *finely chopped

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Instructions

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Step 1

Soak Dried Black Fungus in cold/warm water until softened. Wash very well, drain and cut into bite-size pieces.

Step 2

Prepare Mushrooms. Trim, clean, and cut OR tear into the size that is easy to eat.

Step 3

Place Chicken Stock, Black Fungus, Asian Mushrooms, Sesame Oil and Soy Sauce in a saucepan, cover with a lid and bring to the boil. Cook until Mushrooms are cooked.

Step 4

Add Salt & White Pepper to taste, then add grated Ginger and stir. *Note: The amount of Salt depends on the saltiness of the Stock.

Step 5

Add some finely chopped Spring Onion and enjoy.