Shiitake Mushroom and Bok Choy Soup
Shiitake mushrooms are an excellent choice for postpartum care. Their rich flavour and unique texture make them perfect for soups and broths, especially on chilly or rainy days. Plus, they’re known to support milk production, so this soup recipe is a great option when you need warmth and nourishment!
Ingredients
- 150 g bok choy
- 20 g dry shiitake mushroom
- 40 g ham optional
- 5 g salt
- 5 ml rice wine optional
Instructions
- Wash the bok choy and remove its roots. Cut into halves. Set aside. Cut ham into slices and set aside.
- Wash and rinse the shiitake mushrooms. Remove the stalks, and score four cuts on the head of the mushroom.
- Soak in warm water to soften mushrooms. Set aside.
- In a pan, heat up cooking oil. Once hot, add in the ham. Pan fry ham for until half-cooked.
- Next, add salt to taste, and pour in the shiitake mushroom water along with the cut shiitake mushrooms.
- Let it simmer for a while, Add salt, shiitake mushrooms and mushroom-soaked water into the pan.
- Let it simmer until the shiitake mushroom is cooked thoroughly.
- Then, add the bok choy and continue simmering.
- Once the bok choy is cooked and it has a vibrant greenish colour, drizzle with sime rice wine, and mix well. Serve hot.
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