Chinese Supreme Mushroom Soup Recipe

Supreme Mushroom Soup 



5 dried coiled bamboo shoots

1 cup straw mushrooms

35g small size Chinese mushrooms

110g golden needle mushrooms

1 slice ginger


1 tbsp sesame oil

1 tsp salt

1 tsp MSG (optional)


Soak the bamboo shoots in water for 2 hours. Cut into pieces 1 cm wide. Rinse the golden needle mushrooms and trim off the lower ends.

Blanch the straw mushrooms in boiling water for 3 minutes. Rinse and cut into halves. Soak the black mushrooms in water until soft. Remove the stems.

Put ‘A’ and ‘B’ in a pot. Add 1 big bowl of water and bring to a boil. Let simmer for 40 minutes, remove and sprinkle some chopped celery over the soup (optional)

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