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Pine-Mushroom Soup
It is best not to use any sauce to preserve its original aroma. It should be washed and cooked quickly, and also boiled slightly when used in soup.
Brewed soy sauce 3g, Garlic 2g, Radish 50g, Beef shank 75g, Powdered salt 2g, Pine-mushrooms 5g, Crown daisy 10g, Leek 10g
1. Make a clear beef stock and season it with soy sauce and salt. Add radish and boil.
2. Slice pine-mushrooms vertically from the top and add to the boiling stock.
3. Boil slightly, turn the heat off, and place the crown daisies on top as a garnish.