Lightly Thickened Shiitake Soup

Wash and slice the mushrooms 0.5–1 cm thick. Soak for 15 minutes in water with 2 g salt, then discard the soaking water and drain. Mix starch with 50 ml of the measured water until smooth.

Heat the oil gently in the saucepan and briefly fry the drained mushrooms, about 10 seconds on each side. Add the remaining 300 ml water hot, bring to a boil and cook for 3–5 minutes until mushrooms are cooked.

Stir the slurry again, add gradually and simmer while stirring until thickened and the starch is cooked. Add the remaining 3 g salt and bouillon, then chopped scallion.