CHINESE FUNGUS SOUP RECIPES
WHITE FUNGUS SOUP RECIPE - FOOD.COM
This is a recipe for a traditional Chinese soup. I first tried it at Yong Sing in Honolulu. I found this recipe at chinesefooddiy.com. A couple of tips - do not use bouillon! Use either prepared broth (like that which one can buy in cartons) or, better yet, stock. As for the fungus which is the main ingredient, try Asian food stores for the dried fungus. If you live near a Chinatown, you'll probably have good luck at a Chinese grocery.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wash the fungus in warm water, drain, and cover with 2 cups boiling water.
- Let soak until soft (15-20 minutes).
- Drain the fungus and remove any stems or hard areas.
- Wash in warm water and rinse 3 times.
- Place in serving dish.
- Combine stock, wine, soy sauce, and MSG (if using) in a pot over medium heat.
- Bring to boil.
- Ladle 1 cup of broth over the fungus and l0 minutes, then drain.
- Reheat the remaining stock, add to the fungus, and serve.
Nutrition Facts : Calories 137.4, FatContent 4.3, SaturatedFatContent 1.2, CholesterolContent 10.8, SodiumContent 682.7, CarbohydrateContent 13.1, FiberContent 0, SugarContent 5.8, ProteinContent 9.4
SNOW FUNGUS SOUP | CHINA SICHUAN FOOD
Steps:
- Soak snow fungus firstly until soft. Then move the yellow end. Hand shred into small chunks.
- Prepare a high pressure cooker, place the sow fungus pieces in, add red dates and rock sugar. then add enough clean water. For high pressure cooker, press soup. For regular pot, continue cooking at least 40 minutes after the the liquid boils.
- Add wolfberries and continue cook for 5 to 10 minutes.
- Serve either warm or chilled.
Nutrition Facts : ServingSize 2 g, Calories 199 kcal, CarbohydrateContent 44 g, ProteinContent 1 g, SodiumContent 40 mg, SugarContent 24 g
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