Shiitake, Scallops and Tomato Soup
The combination of Shiitake, tomatoes, and scallops is Umami magic! Guanylate specific to dried Shiitake deepens the overall Umami of the soup.
Ingredients
(4 servings)
-
5 ( 25g )
Dried Shiitake
-
4 ( 10g )
Dried scallops
-
2g
Jew's ear
-
150g
Pork leg
-
1 Tbsp
Potato starch
-
1 ( 150g )
Tomato
-
1 Tbsp
Salad oil
-
600ml
Soup from reconstituted shiitake mushrooms and scallop
-
2 Tbsp
Sake
-
1 Tbsp
Soy sauce
-
1 tsp
Salt
-
A dash of
Black pepper
-
A dash of
Ginger needles
-
A dash of
Mitsba (Japanese wild parsley)
-
-
Steps
1
In a bowl, put in the Shiitake, scallops, and 1 liter of water, and reconstitute for 5 hours in the refrigerator.
2
Reconstitute the Jew's ear separately in water.
3
Cut the pork leg in thin slices 1cm wide and sprinkle with potato starch.
5
Slice the reconstituted Shiitake and Jew's ear, and cut the scallop in small pieces.
6
Spread salad oil in the pot, spread around the pork and stir-fry on medium heat.
7
When the meat turns brown, add the Step 5 ingredients, the broth from the reconstituted shiitake and scallops, sake, and soy sauce, and set to high heat.
8
When it boils, add large cut pieces of the boiled tomato and simmer on medium heat for 5 min.
9
Add salt and black pepper as desired.
10
For the topping, add ginger threads and Japanese honewort.
