Miso Soup with Bamboo Fungus and Scallops
1.
Prepare the ingredients, wash the scallops and soak them in cold water for 10 minutes. Cut the eryngii mushrooms and black fungus into small cubes for later use. Soak the bamboo fungus in warm salt water for 20 minutes.
2.
Do not choose the artificial treatment of bamboo fungus. The natural color is slightly yellowish. Soak it in warm and light salt water for 10 minutes. During this time, you need to change the water 2-3 times. At the same time, carefully squeeze the tail and the top fan of the fungus. Cut off the shape, leaving only the white mushroom body in the middle
3.
Boil the diced pleurotus eryngii, black fungus, and soaked scallops with water
4.
Add the miso paste, bring to the boil in the soup, and bring to a boil
5.
Cook on low heat until the miso paste is completely fused into the soup. At this moment, the umami taste of mushrooms has penetrated into the soup.
6.
Pour the processed bamboo fungus into the soup, boil it on low heat for 10 minutes, the miso paste has a relatively large saltiness, so there is no need to add salt at all
7.
A clear and delicious mushroom soup, rich in nutrients and good for health. For vegetarians, scallops can be avoided.
Tips:
The key lies in the processing of bamboo fungus, the head and tail must be removed, otherwise it will affect the taste of the whole soup.
![New Year Dishes [ham and Bamboo Fungus Stewed Chicken] recipe](https://img.simplechinesefood.com/58/588c3aa8a04dac3ef7e6684a0a722b47.jpg)
