Noppy soup
Soak the dried shiitake mushrooms in water and return them. Uses 150cc of the soaked soup as a soup stock. Cut the peeled taro, shiitake mushrooms, carrots, and chicken thighs into bite-sized pieces. Boil the silken pods underneath. Separate the scallops into soup and ingredients.
[1] Combine the shiitake mushrooms, scallop soup, and kelp stock to make the total amount of 4 cups. Place in a pot and heat over high heat, add the chicken thighs, carrots, shiitake mushrooms and taro and simmer.
Simmer for about 5 minutes while removing the scum, then turn the heat down and add light soy sauce and sake.
Simmer for another 5 minutes and when the ingredients become soft, add scallops and 1cm wide slices of green onions. Once it boils, add dark soy sauce and simmer for about 1 minute.
Remove from the heat and serve in a bowl. Filled with silky pomegranate.
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- the taro skin peeled
- 200g
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Use it by refilling
dried shiitake mushrooms - 80g
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Use it by refilling
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- Carrots
- 80g
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- Chicken thigh
- 100g
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- Silk and boiled underneath
- About 8 bottles
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- Canned scallops boiled water
- 1 can
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- Kelp broth
- Appropriate amount
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- Light soy sauce
- 2 tbsp
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- Alcohol
- 2 tbsp
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- Long onion
- 50g
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- Dark soy sauce
- 2 tbsp
