White Tree Fungus in Clear Broth

1. 1

   Put the white tree fungus in a bowl and add warm water to cover.

2. 2

   Let sit for 15 minutes.

3. 3

   The fungus will lighten, double in size, and become pliable.

4. 4

   Drain and gently squeeze out the excess water.

5. 5

   Break into 1-inch florets with your fingers, removing bits of dirt along the way.

6. 6

   If the stem hasnt been well trimmed or seems too hard to chew easily, cut it off.

7. 7

   You should have about 2 1/2 cups total.

8. 8

   In a 4-quart saucepan, bring the stock to a boil over high heat, and then lower the heat to a simmer.

9. 9

   Salt the stock to taste and add the fungus and sugar.

10. 10

    Let the soup simmer for 5 minutes.

11. 11

    Add the carrot and continue cooking for 3 minutes longer, or until the carrot is tender but still firm.

12. 12

    Add the snow peas and cook for 1 minute, or until tender and bright green.

13. 13

    Taste and add extra salt for greater depth, if necessary.

14. 14

    If there are overly sour notes from the fungus, add a little more sugar.

15. 15

    Ladle the soup into a serving bowl or individual soup bowls.

16. 16

    Garnish with a sprinkle of pepper and the cilantro leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.