「Thickened Mushroom Soup」

Ingredients and amounts

• 2 fresh shiitake mushrooms
• 0.5 scallion
• 3 g chicken bouillon powder
• 10 ml cooking oil
• 3 g salt
• 350 ml boiling water
• 10 g potato starch

Step-by-step method

1. 1

   Step 1

   Slice the mushrooms (each slice 0.5-1 cm thick; thicker slices have more chew). Place in a large bowl, add 2 g salt, and soak for 15 minutes.

2. 2

   Step 2

   Put the potato starch in a small bowl, add 50 ml water, and stir until completely dissolved with no lumps (this is the starch slurry).

3. 3

   Step 3

   Discard the salted water from the bowl and gently squeeze excess moisture from the mushrooms (optional, for easier frying).

4. 4

   Step 4

   Heat oil over low heat until small bubbles appear (about 30 seconds, adjust for your pan). Add the mushrooms and fry each side for 10 seconds (optional).

5. 5

   Step 5

   Pour in 300 ml boiling water, increase to medium heat, and cook for 3-5 minutes.

6. 6

   Step 6

   Pour in the starch slurry, stir the soup briefly, then add 3 g salt and 3 g chicken bouillon powder. Finish by sprinkling chopped scallion on top and serve.