Clear vegetable and mushroom soup
Preparation:35 minutes
Cook:30 minutes
Ingredients for 4 people :150g very fresh and small snow peas, 150g Chinese cabbage, 150g cooked or canned bamboo shoots, 150g enokitake mushrooms, 1 small bunch of chives, 4 teaspoons of wine rice, coarse salt.
For the dashi broth: 3 pieces of kelp (konbu), 5 g of dried bonito (katsuobushi).
- Prepare the dashi broth*.
- Thread the snow peas. Take the heart or the most tender leaves of the Chinese cabbage and slice them finely enough to obtain strips 2-3 mm wide and 4 cm long.
- Rinse the bamboo shoot, especially if it comes from a can. Slice it on a cutting board into strips 2-3 mm thick and about 4 cm long.
- With a small sharp knife, cut the base of the mushroom bouquet. Be careful not to grab them too hard, as these mushrooms are very fragile and easily crushed. There is no need to wash them.
- In a large saucepan, bring 3 liters of water to the boil with 60 g of coarse salt. Add the snow peas and let them cook for 1-2 minutes. Refresh them immediately and drain them. Also blanch the Chinese cabbage strips for 30 seconds more.
- In 4 serving bowls, divide the blanched vegetables, bamboo strips, mushrooms, chopped chives and rice wine. Pour over the hot broth and serve immediately.
Dashi Broth:
- Place the kelp pieces in a large container of cold water and let them rehydrate for about 15 minutes. Drain them then wipe them gently with a clean cloth. Then place them in a saucepan and cover with 1 liter of cold water. heat slowly and simmer for 30 minutes.
- With a slotted spoon, remove the kombu. In the simmering liquid, add the bonito crumbs, mixing with a metal spoon. Leave to stand for about 10 minutes:the bonito crumbs will gradually settle to the bottom of the container and release all their flavor. Do not boil the broth, which would lose all its delicacy.
- Strain the broth ladle by ladle through a very fine strainer or a clean piece of cloth.
Source:Cuisines du Monde
