Miso Soup with Shrimp Ball and Needle Mushroom
1.
Remove the shrimp thread from the shrimp and cut it away from the back.
2.
Preparation materials: a small handful of enoki mushrooms, 8 shrimps, soaked tender seaweed, diced cherry jade tofu, a spoonful of shredded wooden fish, shrimp skin, a spoonful of chopped chives, 40g white miso, melted with 2 spoons of warm water.
3.
Add 300g of water to the pot, add shredded bonito and shrimp skin to boil (use bonito and shrimp skin to make a temporary soup to replace the stock. If there is fish bone or fish soup, it is best).
4.
Then add the soaked seaweed to the pot with the soup and water. When the pot is boiled, add the shrimp and cherry jade tofu
5.
After boiling again, add enoki mushrooms and boil.
6.
Finally, pour the melted white miso, without boiling (the picture was taken lazily, just add a spoonful of it to the soup). When miso is boiled, nutrition will be lost. The second is that the soup becomes turbid
7.
Sprinkle chopped chives at the end.
8.
The taste is very attractive.