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Mushroom Soup Recipe / Japanese Cooking

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JAPANESE TREND / Japanese Cooking (41) / Japanese Cooking (43)

As you might know, Autumn is a best season for harvesting many kinds of  mushrooms herein Japan. And we are able to enjoy taste of mushrooms.
Maiking mushrooms soup is one of the way, and you will be able to use various mushrooms and harusame (cellophane noodles) to make it.



Make this soup with different kinds of mushrooms and harusame (cellophane noodles).

Ingredients:

  • 1 enoki mushroom
  • 4 shiitake mushrooms
  • 2 oz. harusame/cellophane noodles
  • 1 negi
  • 3 1/2 cup chicken soup stock
  • 2 Tbsp soy sauce
  • 1 Tbsp sake
  • 1/2 tsp salt
  • 1 tbsp vegetable oil

Preparation:

Remove stems from shiitake mushrooms and slice thinly.
Cut the bottom of enoki mushroom off. Cut enoki into 2 inch lengths.
Soak harusame in warm water for five minutes.
Drain harusame and cut into 3 inch lengths. Slice negi diagonally.
Heat oil in a pan.
Saute mushrooms.
Pour chicken soup stock over the mushrooms and heat the soup.
Skim off impurities that rise to the surface.
Add harusame and negi in the soup and heat. Season with soy sauce, sake, and salt.

By J.S. on Oct 12, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。