Mini Mushroom Soup Pot

Name: Mini Mushroom Soup Pot
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 32g Knorr Soup Po; 800ml Shimizu; 8g Wolfberry; 50g corn; 5 Shiitake Mushrooms; 50g Enoki mushroom; 200g lettuce; 200g Bean sprouts; 6 Bamboo wheel; 5 Crab Stick; 100g Rice cake; 100g Mung bean vermicelli; 50g carrot; 4 pieces fish tofu; 5 Fish Ball; 5 Shiitake Ball; 5 Sausage; 10 quail eggs; Some Tahini; Some Spicy sauce; Some seafood sauce

by Sweetheart good time

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

I used to go to hot pot restaurants. I always like to go to those shops that have small pots. One pot per person is cleaner. This time I am very happy to receive the trial of the thick soup treasure, and I can make a pocket-sized pot bottom at home. I like the delicious bottom of the mushrooms. In winter, the hot pot is warm and warm. Of course, today’s ingredients are definitely not so appetite. I share it with my family. It’s also great to make a small pot on Thanksgiving. of. Happy holidays everyone

Mini Mushroom Soup Pot

1. Prepare all the ingredients, wash the green leafy vegetables and mushrooms, drain and set aside, and slice the carrots

2. Add 800ml of water to the pot and boil

3. Bring water to a boil, add 1 piece of Knorr Pork Bone Soup Flavored Soup Po

4. Bring to a boil in the mini battery stove, add shiitake mushrooms, carrot slices, wolfberry, and corn

5. After boiling, change to low heat and cook for 5 minutes, then add the shabu-shabu, lettuce, enoki mushroom, bamboo wheel, etc.

Tips:
Shiitake mushrooms can be boiled for a while longer, so that the freshness of mushrooms can penetrate into the soup for a long time. When adding water, add a thick soup treasure. The freshness is more durable. The ingredients can be matched according to your preferences.