Asian mushroom soup with pak choy cabbage

Last Updated on December 21, 2024

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ingredients

150 g brown shimeji mushrooms 150 g white shimeji mushrooms 150 g white shimeji mushrooms 150 g shitake mushrooms 1 pk bok choy Chinese cabbage 500 ml mushroom broth 250 ml water pk sesame oil 1 tbsp mirin 1 tbsp soy sauce 1 tbsp fish sauce pk sesame seeds

progress in the video above

A very simple and tasty soup, suitable for cold winter dinners 🙂

1. 2. Clean and chop the mushrooms, add to the heated oil and saute for 2 minutes. 3. After sautéing, pour in broth and plain water, cook for 10 minutes. 4. Then add mirin, soy and fish sauce. 5. Add chopped Chinese cabbage pak choy. And cook for 4 minutes. Finish with soy sauce, fish sauce and mirin to taste. 6. Finally, add a pinch of sesame oil before serving. Sprinkle sesame seeds on the plate.