RECIPES
Mushroom Herbal Soup
Main
1 packet
Maitake mushroom, trimmed
1 packet
white shimeji mushroom, trimmed
800g
pork ribs
2 litre
water
1 packet
bak kut teh spices *
2 tbsp
dark soy sauce
1 tbsp
soy sauce
8
tofu puffs, blanced in hot water and cut into half
1 tbsp
goji berries (wolfberries or kei chi)
2 tbsp
salt
1 tbsp
sugar
freshly ground pepper to taste
2
Chinese fried dough (crullers), sliced
Chilli and garlic soy dipping sauce (mixed together)
6
bird's eye chillies, sliced
3
cloves garlic, finely chopped
3 tbsp
soy sauce
-
Place pork ribs and water in a soup pot and bring to boil. Keep removing the scum until the soup is clear.
-
Once the soup is clear, add the bak kut teh spices. Season with dark soy sauce and soy sauce. Once it boils again, reduce heat, cover the pot with a lid, and simmer for 1 hour, or until the meat is tender.
-
Add the mushrooms, tofu puffs and goji berries into the pot. Bring to boil and cook for another 10 minutes. Season to taste with salt, sugar and pepper.
-
Turn off heat, and serve hot with Chinese crullers, dipping sauce and cooked rice.
* The bak kut teh spices can be replaced by 10g angelica root, 5g Sichuan lovage rhizome, 1 head garlic, 1 cinnamon stick, 1 star anise, 5 cloves
