Starch-shadowed Mushroom Soup

Ingredients

• Mushrooms
• Green onions
• Edible cooking oil
• Edible salt
• Chicken bouillon
• Cornstarch

Steps

1. Slice the mushrooms (thickness 0.5-1 cm each; a thicker cut provides a better chew) and place them in a large bowl. Add 2g of edible salt and soak for 15 minutes.
2. Pour an appropriate amount of cornstarch into a small bowl and add 50ml of water. Stir until the cornstarch has completely dissolved and there are no grains left (this is the starch water slurry).
3. Discard the salt water in the bowl and gently remove excessive moisture from the mushrooms themselves (this facilitates the next step: frying/frying) [Optional].
4. Turn the heat to low. Pour in the oil and wait until small bubbles start to form on the surface (monitor the heat for about 30s, as heating intensity varies by stove). Add the mushrooms and fry each side for 10 seconds [Optional].
5. Pour in 300ml of boiling water. Adjust the heat to medium and simmer for 3-5 minutes.
6. Stir the soup in the pot and pour in the starch water slurry. Finally, add 3g of salt, 3g of chicken bouillon, and sprinkle the chopped green onions before serving.