After all the thick, seasonal comfort soups that I have prepared lately I just felt for something clear and light. Today we went shopping in Asia Chinese Supermart in London
For the soup I used chicken stock that was simmered with 1 clove of crushed garlic and 1” of crushed and julienned ginger and 1 chopped green onion. Just before serving I have added 2 thin slices of caramelized King Oyster mushrooms and about 2 dozens of Enokitake mushrooms. When served I garnished with additional chopped green onions and chopped coriander leaves. The texture of both of these mushrooms is amazing. This will be an excellent soup to finish barbecue meal in summer.
1 comment:
Very delicate taste and good variety of textures, absolutely perfect for a cold winter day.
A bit spicy and sweet with nice bitty mushrooms.
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