This is the soup I enjoyed cooking lately, it’s simple yet flavorsome.
If you like shark fin soup, this recipe will taste something-like-that (according to hubby) but of course, it requires less expensive ingredients - see here for recipe.
I like my soup to be less thick, so I did not put too much corn starch in it; besides, I’ve added some brown mushroom this time. It gave extra flavour to the soup.
P/S: I omit vinegar from the menu but I have always added a little Shaoxing Wine. It tastes superb!
(I chose to serve in claypot but it is really up to you.)
From London Back To Aberdeen
16 hours ago