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Fresh Mushroom and Ham Soup

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In ancient China, when there was no monosodium glutamate (MSG) or other artificial additives, bamboo shoots, ham, and mushrooms were the main ingredients that played a role in improving xian. Many ancient recipes use these three ingredients. In this recipe, add them to the simmering soup base along with some blanched vegetables to create a delicious and nourishing appetizer soup.

Fresh Mushroom and Ham Soup ( 4 servings )

5 goji berries
3 jujubes
1 Pleurotus eryngii (king trumpet or king oyster) mushroom
1 Boletus edulis (porcini) mushroom
10 Buna shimeji (beech) mushrooms
30g bamboo shoots
30g ham
4g ginger
1 clove garlic
1 tablespoon light soy sauce
½ teaspoon white pepper
1 teaspoon salt
1 teaspoon sugar
1.5 litres water

1. Slice the king trumpet and porcini mushrooms as well as the bamboo shoots.

2. Bring the water to a boil. Add bamboo shoots, jujubes, and light soy sauce to the pot; simmer for 15 minutes.

3. Slice the garlic and ginger and fry them together in a pan with hot oil. Add the porcini, king trumpet, and beech mushrooms; fry until golden. Add the sautéed ingredients along with the ham to the soup; cook for another 3 minutes. Finish the soup by adding white pepper, salt, sugar, and goji berries.

This story is from Magnifissance Issue 105

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