I want to eat something fresh, hot and light this evening, the clouds are over again, no need for flavorings or ingredients that are difficult to find. I only use basic ingredients that everyone definitely has in their cupboard, it's just that the main artist is this ingredient that sometimes people rarely keep it, but my wife always keeps this ingredient in our refrigerator so that if we want to eat something off the menu. has been provided, it will be easy to process it without having to shop again at the nearest minimarket, because this is a bit of a tedious job for me, so when I shop weekly or monthly I have to have all the ingredients I need to save my time.
To make this soup I used two mushroom ingredients, namely dried wood ear mushrooms and enoki mushrooms. We always store these dried wood ear mushrooms, sometimes for more than 2 months and they don't get moldy and reduce the taste, I like them because they taste chewy. And I also use enoki mushrooms. Compared to wood ear mushrooms, I prefer enoki mushrooms, they taste chewier and taste better in my mouth, although sometimes there are enoki mushroom fibers that get stuck in my teeth...he...he
You don't need complicated ingredients to be able to cook dishes that many people like, in fact sometimes too many types of spices make your tongue unable to accept the taste of the dish due to cultural differences and different people's tastes.
And to make this mushroom soup I only need the following ingredients :
1. 1 pack of enoki mushrooms
2. 2-3 dried wood ear mushrooms
3. 5 pieces of red onion seeds (a little more so it tastes fragrant)
4. 1 tomato
5. Chili to taste (this is according to your taste and I use 2-4 chilies here and then I just chop them)
6. Green onions to taste
7. Salt to taste
8. 250 ML water
How to make :
1. Cut the roots of the enoki mushrooms that are attached to the sawdust then wash the mushrooms
2. Soak the kupinhg mushrooms as needed for approximately 10 minutes, then after the mushrooms have bloomed, cut the mushrooms into pieces.
3. Peel and thinly slice the shallots then fry in a little oil
4. Once the onions are fragrant and brown, add water and let it boil
5. Then, after boiling, add the wood ear mushrooms
6. Then add the chopped spring onions.
7. And then add the tomatoes which have been sliced according to your taste, as well as the chilies. Just put it into the soup at the same time.
8. Don't forget the salt, just a little and adjust the taste so that it doesn't become salty or according to your taste
9. After all the ingredients are in, add the Enoki mushrooms, then cover the pot or pan and immediately turn off the stove, so that the enoki mushrooms are not overcooked.
10. The mushroom soup is finished and ready to serve, add spicy sauce to a separate container if you want a spicier taste.
Is my recipe difficult friends? This recipe is fail-safe, just add all the new ingredients, lastly the enoki mushrooms and immediately turn off the stove, you're done. What makes this dish take so long is waiting for the wood ear mushrooms to expand...ha...ha...
The taste of my mushroom soup tonight was very light, and when the shallots were fried that was the biggest temptation to cook this soup, it was a must especially if it had been blown away by the wind. You guys have to try it.
And greetings from me, Tomi Diwirja. Indonesia