Mushroom Rice Cake Soup

Mushroom Rice Cake Soup

by Shredded Potato Burrito

4.8 (1)
Favorite

Difficulty

Hard

Time

1h

Serving

3

The food is coming in one pot.
Absolutely vegetarian and delicious, the mushrooms are delicious, and the rice cakes are soft and glutinous, and the deliciousness can't stop.

Ingredients

Mushroom Rice Cake Soup

1. Wash the crab-flavored mushrooms, blanch them in boiling water and remove them

Mushroom Rice Cake Soup recipe

2. Shiitake mushrooms are also blanched

Mushroom Rice Cake Soup recipe

3. After blanching the mushrooms, let them cool and dry a little

Mushroom Rice Cake Soup recipe

4. Tear Chinese cabbage randomly into small strips

Mushroom Rice Cake Soup recipe

5. The same blanching is too cold

Mushroom Rice Cake Soup recipe

6. Chinese cabbage is also dried

Mushroom Rice Cake Soup recipe

7. Rice cake sticks, coriander and green onions are ready

Mushroom Rice Cake Soup recipe

8. Take a large casserole, place it on the stove, add water, turn on the fire, add the processed mushrooms to a boil, simmer for 10 minutes

Mushroom Rice Cake Soup recipe

9. Pour the rice cake strips, add oyster sauce and salt at the same time

Mushroom Rice Cake Soup recipe

10. Cook until the rice cake floats

Mushroom Rice Cake Soup recipe

11. Add the cabbage strips, boil, and simmer for 10 minutes

Mushroom Rice Cake Soup recipe

12. Add coriander and green onions, pour in sesame oil, and mix well when you eat

Mushroom Rice Cake Soup recipe

Tips:

Do not blanch Chinese cabbage and shiitake mushrooms for a long time. The water can be poured in and can be removed after boiling.

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