Monkey Head Mushroom and Shrimp Soup First Release

Prepared ingredients.

Cut the kombu into small pieces, soak in clean water for 2 hours, and then boil directly for 1 hour to make the soup.

Add the bonito flakes and simmer for another fifteen minutes.

Remove all the ingredients from the soup, leaving the broth for later use.

Soak the monkey head mushroom.

Peel and slice the radish, and slice the lion's mane mushroom. (Rinse the lion's mane mushroom slices several times with water)

Blanch the radish slices, then rinse them in cold water.

Add the blanched radish and lion's mane mushrooms to the prepared soup, bring it to a boil, then simmer over low heat for half an hour.

Use a spoon to slide the shrimp paste into the soup pot, and add a little salt for seasoning.

Bring it to a boil again, and it’s ready once the shrimp paste floats.