Hokto Kinoko
  • HOME Hokto Kinoko
  • ABOUT Introduction
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS Browse Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES How To Prepare
  • CONTACT Get In Touch
  • Global Hokto International
    • Hokto Japan
    • Hokto USA
    • Hokto Taiwan
  1. Home
  2. Library
  3. Level2

RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

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

  1. Place pork ribs and water in a soup pot and bring to boil. Keep removing the scum until the soup is clear.
  2. 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.
  3. 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.
  4. 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

Copyright Hokto Kinoko Malaysia © 2015
  • Home
  • About
  • Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • Recipes
  • Contact
Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
Follow:
Facebook Instagram