Carrot and Bamboo Fungus Pot
A soup simmered with bamboo fungus, carrots, and celery in stock, finished with salt.
Ingredients
Bamboo fungus (soaked in warm salt water, cut into segments, washed)
100 g
Carrot (washed, peeled, cut into chunks)
1
Celery (washed, cut into segments)
50 g
Ginger slices
to taste
Stock
to taste
Salt
to taste
Instructions
1
Step 1
Soak the bamboo fungus in warm salt water, cut into segments, wash, and set aside.
2
Step 2
Wash and cut the celery into segments; wash and peel the carrot, cut into chunks, and set aside.
3
Step 3
Pour the stock into a clay pot, add the carrot chunks, bamboo fungus segments, and ginger slices. Cover and bring to a boil. Add the celery segments just before removing from the heat, season with salt, stir well, and serve.
