So I went back to Asia (culinary speaking). Seems like I cannot be without having something Asian on a regular basis. Right now, I’m thinking of having something Indian for tonight, and it’s not even lunchtime! Or will it be sushi?… (decisions decisions..) But, back to business. This soup is hot and a kind of surf-and-turf because it combines mushrooms and shrimps.
- dried jelly ears
- spring onion
- dried chillies
- soy sauce
- fish sauce
- vegetable stock
- sesame oil
- rehydrate the mushrooms in some hot water and chop them a little bit;
- cut the spring onions into rings, chop the ginger;
- in a pot put some vegetable stock, and the two sauces, add the mushrooms and all the other ingredients but the shrimps (which you’ll add at the end, to keep them juicy) and the coriander;
- serve the soup sprinkling some coriander on top.