This dish is such a heartwarming dish which is really good for fall and winter. If it's too plain for you, you can make a spicy dipping sauce, and don't forget try the hotpot soup, so yummy!
Ingredients:
Soup Base：
1L Fresh Soy Milk
2 Dried Shiitake Mushrooms
Kombu 8cm*8cm (Dried or Fresh)
800ml Water
1Tbsp Soy Sauce
8g Grated/ Minced Giinger
1Tsp Salt
1Tbsp Miso (Optional)
Vegetables：
Napa Cabbage, Lotus Root, Pumpkin, Tofu, Tofu Skin, Pea Tip
Shiitake Mushroom, Enoki Mushroom, Clitocybe Mushroom, Matsutake Mushroom, Cordyceps militaris, White Beech Mushroom
Dipping Sauce：
Chili Oil, Sesame Oil, Coriander , Minced Ginger, Soy Sauce, Freshly Ground White Sesame
TIPS:
1. The seasoning of the soup base does not need to be too heavy, and no additional flavoring agent is needed. The soup cooked with napa cabbage is already sweet enough.
2. When Kombu and shiitake mushrooms are soaked, they will release glutamic acid and guanylic acid, which are the base of umami, thus bringing a natural umami taste.
3. Soy milk must be fresh so the taste will be delicious.
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1 авг 2024
