White Fungus and Sea Cucumber Soup
A clear, nourishing soup made with snow fungus and sea cucumber.
Ingredients
white fungus
10 g
rehydrated sea cucumber
250 g
clear broth
1000 ml
cooking wine
10 ml
fine salt
to taste
MSG
to taste
goji berries
to taste
Instructions
1
Prepare the white fungus
Soak the white fungus in warm water until softened, remove the tough stem base, and rinse thoroughly with clean water.
2
Prepare the sea cucumber
Rinse the sea cucumber and slice it into thin oblique slices. Blanch the white fungus and sea cucumber slices in a pot of boiling water just until heated through, then remove and drain well.
3
Simmer
In a pot, combine 250 ml of the clear broth with fine salt, MSG, and cooking wine. Add the white fungus and sea cucumber slices and simmer gently over low heat for 5 minutes, then transfer everything to a soup bowl.
4
Finish the broth
In a separate pot, combine the remaining 750 ml of clear broth with fine salt, MSG, cooking wine, and goji berries. Bring to a boil, skim off any scum from the surface, and pour the hot liquid over the white fungus and sea cucumber in the soup bowl. Serve immediately.
