Kombu and Agaricus Blazei (Brazilian Mushroom) Soup

Recipes

Ingredients: 50g dried kombu, 40g agaricus blazei, 100g black beans, 100g cashew nut, 200g corn on the cob, 30g dried longan

Seasonings: 1-2 tsp. sea salt

Steps:

  1. Soak black bean for 3 hours. Soak the mushrooms in cold water for 30 minutes. Drain and put aside.
  2. Cut corn into 1 inch thick pieces.
  3. Pour in 20 bowls of water and bring to the boil. Add all ingredients and boil with high heat for 15 minutes, turn to medium heat and cook for 45 minutes. Turn to low heat and simmer for 1 hour. Turn off heat. Season with salt and serve.

Tips:

  1. To ensure better taste, add ½ tsp. cooking oil into cold water before boiling.

 

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