Chestnut, Radish, and Meatball Soup

Name: Chestnut, Radish, and Meatball Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 stick Carrot; 12 piece chestnut; 3 piece black fungus; 12 piece Meatball; 1 spoon Corn oil; 2 slice Old ginger; 1 spoon Salt; 1 tsp Sesame oil; 2 pieces scallion

Carrot and chestnuts are stir-fried, then simmered with meatballs, wood ear, and ginger until the chestnuts turn soft and the broth turns naturally sweet and hearty.

45 minNewMedium Soups Boil Light

Instructions

1
Prepare the ingredients: carrots, chestnuts, wood ear mushrooms, meatballs, old ginger;
2
Peel the carrots and cut them into large, angled pieces; remove the stems from the wood ear mushrooms and tear them into small pieces; chop the old ginger into minced ginger.
3
Pour an appropriate amount of corn oil into a milk pan and heat it.
4
Add the carrots and stir-fry;
5
Then add the chestnuts and stir-fry evenly.
6
Pour in an appropriate amount of water and add the minced ginger;
7
Cover with a lid, bring to a boil over high heat, then reduce to medium-low heat;
8
Cook the chestnut and radish until 70% done, add the wood ear mushrooms, and continue cooking the meatballs;
9
Cook the ingredients, season with salt and sesame oil; sprinkle with chopped green onions, then turn off the heat;
10
[Chestnut, Radish, and Meatball Soup] is ready.