Ingredients
Dried seaweed: 10g
Lotus seed: 100g
Straw mushrooms: 100g
Instructions
Step 1: Preparation:
Soak the dried seaweed until it expands, then drain the water. Clean the straw mushrooms and cut them in half. Peel and wash the ginger, then crush it.
Step 2:
Boil ½ liter of water in a pot, add lotus seed and ginger, then simmer on low heat for about 5 minutes. Add straw mushrooms, soy sauce, MSG, salt, and adjust the seasoning to taste, then turn off the heat. Note: Don’t overcook the seaweed, as it will become mushy and lose its flavor.
Step 3: Result
Seaweed and lotus seed soup has a sweet and refreshing taste.
