Oyster and Needle Mushroom Soup
Ingredients
- 6 oz Oyster
- 6 oz Needle mushrooms
- 1 Bamboo shoot
- 1 Bean curd (2" x 2")
- 1 tbsp Green onion
- ½ tbsp Ginger
- 2 tsp Salt
- ½ tbsp Wine
- ½ tbsp Cornstarch
- 1 tbsp Soysauce
- ¼ tsp Sesame oil
- ¼ tsp Pepper
- 1 tbsp Salted Vegetable chopped
Preparation
- Rub oyster with 1 tsp salt, rinse and drain. Marinate with wine and cornstarch.
- Cut bamboo shoot into small pieces. Clean the needle mushroom and cut into half sections cut the bean curd into ½" squares.
- Cook 5 cup water in pan, Put the bamboo shoo and bean curd. Bring to a boil, Put oyster and needle mushroom in pan, add soysauce, salt, chopped green onion, ginger and salted vegetable, sprinkle sesame oil and pepper. Pour into the serving bowl.