Fresh Lotus Seed and White Fungus Soup
Combine fully steamed silver ear and blanched fresh lotus seeds in a bowl, then pour boiling seasoned clear chicken broth over the mixture to finish.
Ingredients
Dried white fungus (hydrated)
10 g
Fresh lotus seeds (peeled of green skin and tender white skin, hearts removed)
30 g
Chicken broth (part used to steam the white fungus, about 150 g; the rest brought to a boil)
1500 g
Cooking wine
to taste
Salt
to taste
Sugar
to taste
MSG
to taste
Instructions
1
Step 1
Place the hydrated white fungus in a large bowl, add 150 g of clear broth, and steam for about 1 hour until the white fungus is completely cooked through. Remove and transfer to a serving bowl.
2
Step 2
Peel off the green skin and a layer of tender white skin from the fresh lotus seeds, trim both ends, and remove the hearts. Blanch in water, then soak in hot water until they are slightly crisp. Place them into the bowl with the white fungus.
3
Step 3
Bring the chicken broth to a boil, add cooking wine, salt, sugar, and a pinch of MSG, and pour it over the white fungus and lotus seeds in the bowl. Serve immediately.
