Bamboo Pith and Asparagus Soup Recipe

Number of serving: 3

Preparing time: 8 minutes

Cooking time: 8 minutes

12 pieces asparagus, remove the head

6 pieces bamboo pith (bamboo fungus or zhu sheng), soak in water until soft

3 dried blck mushrooms

1 medium carrot, sliced

500ml (2 cup chicken or fish stock)

1/2 teaspoon salt


Thickening sauce ingredients:
1 teaspoon corn flour
2 tablespoon water mixture
(mix well in a bowl)

Remove the outer membrane layer of bamboo pith, rub with white vinegar and rinse with water, drain. Stuff 2 asparagus into every bamboo pith, set aside. Put stock into a saucepan, bring to boil over medium heat. Add mushrooms and carrot, continue to cook over low heat for 5 minutes or until fragrant. Put in stuffed asparagus-bamboo pith, cook until asparagus turns to light green. Put in salt, followed by the thickening glaze. Stir for 30 seconds.  Ready to serve.

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