August 25, 2019


Recipe: Enoki mushroom and pumpkin soup (light meal)

Feb 21, 2019


400g pumpkin (cushaw)
100g snow peas
250g Enoki mushrooms
800g soup stock, preferably homemade
600g water 
2g salt
Cooking method: 
1. Remove the inside of pumpkin, cut into chunks and set aside. 
2. Rinse Enoki mushrooms off, break apart the stuck-together stem pieces from each other by hand. Cut snow peas into segments.
3. In a wok, fill in soup stock and water, drop in pumpkin chunks and stew for 30 minutes over soft fire, then blend with Enoki mushrooms, and go on for 8 minutes over high heat. After that, let snow peas join in and bring into a boil again.
4. Lightly season with a dash of salt and stir evenly. Enjoy.
Last modified on Monday, 25 March 2019 16:59