This environmentally friendly soup uses mushrooms in place of Devilfin. Perfect after a long day of running from magitek engines!
Active cooking time: 1 hour. Total cooking time: 1 hour 45 mins. Serves 2-3
Ingredients
- 12-15 oyster mushrooms (or other gilled mushroom)
- 2 large shiitake mushrooms
- cooking oil
- 6 slices ginger
- 1 clove garlic, chopped
- 1 shallot, chopped
- 2.1 cups chicken stock (500mL)
- 18oz winter melon, peeled, deseeded, cubed (500g)
- 2 slices speck affumicato (or ham), shredded
- ground white pepper
- (optional) salt
- Rinse both mushrooms gently under cold water. Soak in warm water for 12-15min or until soft. Mushrooms will float; gently push under water and flip after a few minutes to soak. Reserve 3 cups (700mL) water after use for broth preparation.
- De-stem oyster mushrooms and dice shiitake mushrooms.
- Add oil to a saucepan and sauté ginger, garlic and shallot for 30 seconds or so. Add 2-3 tbsp water (30-45mL) and stir until the garlic and shallot become tender. Add chicken stock and mushroom water. Turn heat up to medium-high. Bring to boil.
- Add oyster mushrooms and shiitake mushrooms and simmer for 8 minutes. Remove the oyster mushrooms and set aside.
- Add winter melon and speck affumicato. Bring to boil. Lower heat to medium and simmer for 40 minutes or until the winter melon becomes translucent.
- Add ground pepper and salt, if needed. Return oyster mushrooms to broth using a straining ladle for 3-5min. Remove and set aside.
- Serve broth with winter melon on top of shiitake mushrooms and ham. Arrange oyster mushrooms as shown in photo. Ladle more broth until slightly submerged. Ready to serve!
Creator: DefiantDrift (Twitter) | DDrift (Reddit)