Konbu (kelp) 1 section (6”)
Water 2000ml
Bonito flakes 40g
Method:
1. Place water and kombu into a pot. Boil over high heat. Switch to low heat and continue boiling for 2 minutes.
2. Remove kombu and add bonito flakes. Use chopsticks to press the flakes down, then cook over low heat for about 2 minutes. Switch off flame and set aside for 10 min.
3. Filter the bonito flakes and you get your Dashi stock.
Cordycep flower and mushroom chicken soup
Ingredients:
Chicken thigh 4
Shitake mushroom 8
Brown button mushroom 4
Wolfberry 1tbsp
Cordyceps flowers 2 tbsp
Fresh black fungus 2 tbsp (before soak)
Dashi soup 2000ml
Seasonings:
Sea salt 2tsb
Sugar 1/2tsb
Huiji Waist Tonic 1 Huiji cup
Method:
1. Clean the chicken and cook in boiling water for 1 minute ; drain dry.
2. Clean and slice the mushroom.
3. Clean the Cordyceps flowers & black fungus, soak for 10 min, and drain dry.
4. Pour the soup into pot until it is boiling, add the chicken and Cordycep flowers and boil with high heat until boiling. Then, switch to low heat for 40 minutes. Add Wolfberry, Black fungus and boil again for 5 minutes. Add seasoning and stir well.
Note: you can use whatever mushrooms you like. These are the only 2 types I had in my fridge.