Bamboo Shoot and Mushroom Soup
A light and fragrant broth featuring tender bamboo shoots and savory mushrooms, clear and refreshing—a springtime nourishing classic.
Ingredients
8 items- Bamboo shoots 200 g
- Dried shiitake mushrooms 5 pieces
- Ginger 2 slices
- Chicken broth (or water) 4 cups
- Salt 1 tsp
- White pepper 1/4 tsp
- Sesame oil 1 tsp
- Chopped green onions to taste
Nutrition
Steps （7 steps）
Soak dried mushrooms in warm water for 30 min until soft. Remove stems, slice thinly. Peel bamboo shoots, slice, blanch in boiling water for 1 min to remove bitterness, drain.
Heat oil over medium heat, sauté ginger shreds for 30 sec until fragrant. Add mushroom slices, stir-fry for 2 min until lightly golden and aromatic.
Pour in chicken broth, bring to a rolling boil over high heat. Skim off any foam, let boil for about 5 min to deepen flavor.
Add bamboo shoots, reduce to low heat, cover and simmer for 15 min until flavors meld and broth turns clear.
Remove lid, season with salt and white pepper, stir well. Taste and adjust seasoning.
Drizzle in sesame oil, sprinkle green onions. Turn off heat.
Ladle into bowls and serve hot.
Tips
Straining the mushroom soaking water and adding it to the broth enhances umami. Blanch bamboo shoots to remove oxalic acid and bitterness.
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