Selected Recipes | Bull Head Brabd︱HAW-DI-I FOODS

Preparation time

25 minutes

Recipe portion

2 servings

Preparation method

cook

Rich Garlic Mushroom Soup

Ingredients (食材)

Napa cabbage --------------------------------- 6 large leaves
Garlic ------------------------------------------- 6 cloves
Onion ------------------------------------------- 1/2 unit
Carrot ------------------------------------------ 1/4 unit
Enoki mushrooms --------------------------- 1 pack
Fresh Shiitake mushrooms --------------- 4 units
Oyster mushrooms -------------------------- 8 units
Shimeji mushrooms (Brown Beech) ---- 1 pack
Scallion (Green onion) --------------------- 1 stalk
Chili slices ------------------------------------ As needed

Seasonings

Seaweed seafood broth ------- 1 can
Fermented bean curd ------------------------ 2 cubes
Rice wine --------------------------------------- 1 tbsp
White pepper powder ----------------------- 1/4 tsp

COOKING STEPS

Preparation procedures

STEP
1

Prep the ingredients.
STEP
2

Layer the vegetables. Place the shredded Napa cabbage, onion, and carrot into a soup pot.
STEP
3

Steam-cook. Place the garlic cloves on top and pour in 1/3 of a rice measuring cup of water. Cover the pot and simmer over medium-low heat for 15 minutes.
STEP
4

Remove the garlic. Open the lid and carefully remove the softened garlic cloves.
STEP
5

Mash the garlic into a slightly chunky paste. Mix in the fermented bean curd, rice wine, and white pepper. Blend until smooth, then pour the mixture back into the soup pot.
STEP
6

Pour in the kelp and seafood broth along with approximately 400ml of water. Bring to a boil and cook for 5 minutes.
STEP
7

Add the mushrooms. Stir in the enoki, fresh shiitake, oyster mushrooms, and shimeji mushrooms.
STEP
8

Garnish and serve. Finally, add chili slices and scallions for flavor. Let it cook for another 2-3 minutes, then serve.

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