Shiitake, Scallops and Tomato Soup

Shiitake mushrooms, tomatoes, and scallops for a magical umami flavor!

Shiitake, Scallops and Tomato Soup

Shiitake mushrooms, tomatoes, and scallops for a magical umami flavor!

The umami is fantastic when you boil the dried shiitake mushrooms and the dried scallop. Don’t you want to add a dish to warm your body?

( 4 servings )

Dried shiitake mushrooms
5 ( 25g )
Dried scallops
4 ( 10g )
Jew's ear
2g
Pork leg
150g
Potato starch
1 tbsp
Tomato
1 ( 150g )
Salad oil
1 tbsp
Soup
600ml
from reconstituted shiitake mushrooms and scallop
Sake
2 tbsp
Soy sauce
1 tbsp
Salt
1 tbsp
Black pepper
A dash of
Ginger needles
A dash of
Japanese honewort ( mitsuba )
A dash of

1

In a bowl, put in the shiitake, scallops, and 1 liter of water, and reconstitute for 5 hours in the refrigerator.

2

Reconstitute the Jew's ear separately in water.

3

Cut the pork leg in thin slices 1cm wide and sprinkle with potato starch.

4

Boil the tomato whole.

5

Slice the reconstituted shiitake and Jew's ear, and cut the scallop in small pieces.

6

Spread salad oil in the pot, spread around the pork and stir-fry on medium heat.

7

When the meat turns brown, add the Step 5 ingredients, the broth from the reconstituted shiitake and scallops, sake, and soy sauce, and set to high heat.

8

When it boils, add large cut pieces of the boiled tomato and simmer on medium heat for 5 min.

9

Add salt and black pepper as desired.

10

For the topping, add ginger threads and Japanese honewort.