Experience
Hydrangea Soup with pearl barley
Hydrangea Soup with pearl barley
Servings: 2 serves
Cost: 300yen
Ingredients
- 100 g pearl barley
- 2 shiitake mushrooms
- 400 ml butterfly pea tea
- 1/2 tsp salt
- 1 spring onion
- 2 salted roselle
- A lot love
Instructions
- Boil the wheat from water. Bring to a boil, reduce heat and simmer for 20 minutes.
- Soak shiitake mushrooms with Butterfly Pea tea.
- Add the wheat, thin sliced shiitake mushrooms, and love into the warmed soup stock from step 2, and simmer for 5 minutes.
- Put in a serving dish, and garnish with finely chopped thin spring onions and salted roselle.
Notes
It is not only beautiful soup but a very satisfying soup!
©2024Yuko Asano
Category: recipe(all) / Soups Tag: / Summer receipes, Autumn receipes, Halloween festival, For vegans
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.