Assorted Mushroom Soup Hot Pot Base Recipe

Features:

Cuisine:

China

To build a perfect mushroom aroma, we use shiitake mushroom, shaggy mane mushroom, Enoki mushroom to add a fresh and sweet soup taste. Instead of simmering bones directly, we fried chicken bones and pork bones before adding hot water. These two innovation tips fortify soup’s taste, especially for taste depth.

Serves 2
Easy

Ingredients

1 ginger
chicken bones
1 pork bones
8 bowls water
chicken stock
Side Dishes
4 shiitake mushroom
4 shaggy mane mushroom
4 black fungus
100g Enoki mushroom
1 potatoes
500g duck blood
500g winter gourd
500g beef rolls
seasoning
2 tablespoons oil
1 tablespoon sesame oil
2 tablespoons cooking wine
1 tablespoon salt
1 tablespoon sugar

Directions

Tips

1. You can replace the chicken stock with chicken powder. The purpose of the chicken stock is to enhance the aroma. It can reduce the cooking time.

2. 1 tablespoon of salt and sugar can balance each other. It won’t be too salty or sweet. The soup has enhanced flavor in this way.

3. You can add favorite mushroom if you desire.

Steps

1 Done	Soak shiitake mushrooms in warm water and gently wash away the dirt and mud. Remove the stem of Enoki mushroom, shaggy mane mushroom, wash and set aside.
2 Done	Peel scallions and ginger. Wash and slice into small pieces. Wash and cut chicken bone into small pieces. Clean and cut pork bone into strips.
3 Done	Add oil to fry pork bones, chicken bones, ginger, and garlic. Fry until color changed. Add chicken stock, sesame oil and cooking wine. Bring to a boil. Skim foam.
4 Done	Simmer for 1 hour over small heat. Add salt and sugar enhance the taste. Remove and discard the bones, add all mushroom, cook until fragrant.
5 Done	Wash duck blood and cut into thick slices. Soak fungus in warm water, remove the stem, and tear into small pieces. Peel, wash winter gourd, potatoes. Cut into slices.
6 Done	Bring mushroom soup to a boil. Then enjoy any meat and vegetable with this mushroom soup hot pot base.