Lily root and jellyfish soup
A healthy soup made with wood ear mushrooms. You can enjoy the crunchy texture of lily root and the soft texture of wood ear mushrooms
How to make it
1
Soak the wood ear mushrooms in water and parboil them, then cut them into bite-sized pieces. Peel the lily bulbs in water and use them. Cut off the ends with a knife and shape them
2
Put the kelp stock, chicken consommé, wood ear mushrooms, and lily root into a pot and bring to a boil. Simmer for about 5 minutes, and once the lily root is cooked through, add [A]
3
Once boiling, add the bean sprouts cut into bite-sized pieces and remove from heat
4
Pour into a serving bowl and finish by sprinkling pepper on top
Ingredients for 3 people
-
- Wood ear mushrooms soaked in water and parboiled
- 100g
-
- Lily root
- 100g
-
- Kelp broth
- 2 cups
-
- Chicken Consomme
- 1 tablespoon
-
[A]
- Mirin
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- Alcohol
- 1 tablespoon
-
- Bean seedlings
- 30g
-
- For finishing pepper
- A little
[PR]
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