Snow Fungus and Wood Ear Spinach Soup
A nourishing traditional Chinese soup featuring snow fungus, wood ear mushrooms, and fresh spinach.
Story
This comforting traditional Chinese soup beautifully combines the earthy flavors of wood ear mushrooms and the delicate texture of snow fungus with vibrant, nutrient-rich spinach. Highly regarded in Chinese culinary tradition for its hydrating and health-boosting properties, it offers a light, soothing, and savory addition to any everyday meal.
Ingredients
spinach
150g
lean meat
100g
water-soaked tremella
50g
water-soaked black fungus
80g
Shiyunsheng rich pork bone broth
1 tube
salt
to taste
ginger
to taste
sesame oil
to taste
wood ear mushroom
Instructions
1
Step 1
Remove the roots from the soaked snow fungus and wood ear mushrooms, then wash them in water to clean off the mud and sand.
2
Step 2
Slice the lean meat thinly, mix evenly with light soy sauce and cornstarch, and marinate briefly for a while.
3
Step 3
Pick and wash the spinach clean. Place it into boiling water to blanch for 10 seconds to remove some of the oxalic acid, then cut into three sections.
4
Step 4
Take a pot, add a bowl of water and a few slices of ginger, and bring to a boil. Add 1 tube of Shi Yun Sheng rich pork bone stock.
5
Step 5
Add the snow fungus and wood ear mushrooms and boil for twenty minutes.
6
Step 6
Add the sliced meat and boil until cooked through.
7
Step 7
Add the spinach, bring to a boil, and then turn off the heat.
8
Step 8
Using the residual heat of the clay pot, drizzle in a few drops of sesame oil and season with an appropriate amount of salt. It is ready to serve.
