Potato Oyster Mushroom Soup

Ingredients

Potato 30g, Oyster Mushroom 15g, Tofu 8g, Green Onion 5g, Water 300g, Broth Anchovy 5g, Red Chili 3g, Dried Kelp 3g, Chopped Garlic 3g, Salt 0.5g

Instructions

1. 1

   Add broth anchovy and dried kelp to 1½ cups water to make anchovy-kelp broth.

   
2. 2

   Julienne the kelp used for the broth.

   
3. 3

   Blanch the oyster mushroom in boiling water and tear.

   
4. 4

   Julienne the potato and tofu into 3-4cm strips, and cut the red chili and green onion diagonally.

   
5. 5

   Add potato to 1 cup of anchovy-kelp broth and boil, add oyster mushroom and boil once, then add tofu, green onion, chopped garlic, and red chili and season with salt.

   
6. 6

   Top with julienned kelp as garnish.