Serves 4
Cooking Time 15 minutes
Rich Mushroom Curry Soup (Non-Halal)
Ingredients:
- Hokto Bunashimeji
- 1 Pack
- Hokto Maitake
- 1 Pack
- Eryngii
- 1 Pack
- thickly sliced pork belly
- 320g
- Large Potato
- 1
- Onion
- 1/2
- Large Carrot
- 1
- Cabbage
- 1/4
- Green Peppers
- 2
- Eggplant
- 1
- Grated Garlic
- 1 tsp
- 5 cups of water
- setting aside 1 cup
- Grated Ginger
- 1 tsp
- Curry Powder
- 1
- Curry Roux
- 3 cubes
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How to Make:
-
Step 1
Remove the roots from the Bunapi mushroom, divide it into small pieces and peel the Maitake mushrooms into individual pieces. For the Eryngii mushroom, cut a cross pattern on the top of the mushroom and divide it into four equal parts.
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Step 2
Cut the pork belly into a 1.5 width. Then, wash and cut the potato into four pieces, the onion into half rings alongside the carrot into small pieces.
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Step 3
Next, cut the cabbage, green peppers and eggplant into thin slices.
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Step 4
Add the pork, ginger, garlic, and mushrooms into a pot and place over the stove flame. Then, add 4 cups of water and leave it for about 5 minutes until it boils.
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Step 5
Once the it is boiled, add the potatoes, carrots, onions, and cabbages.
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Step 6
Lastly, add another cup of water, green pepper, eggplant, curry powder and curry roux.
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Step 7
Let the ingredients simmer and serve while warm.
