Pumpkin 300g, Pleurotus eryngii 1 root, 4 oil beans, dried kelp 15cm square.

A handful of Chai Yu Hua, thin soy sauce 15ml, miso 8ml, and white vinegar 5ml.

2g of salt, 8g of sugar and a small piece of ginger.

Detailed practice

1, there was no kelp at home, so I replaced it with dried kelp. It is reasonable to say that it is more traditional to soak kelp in cold water for 6 hours and then heat it until the water bubbles to take it out, but at home we will keep everything simple. Rinse dried kelp, boil with 600ml water, turn off the heat and add kelp and wood fillets. After soaking 10 minutes, filter out the raw materials in the soup. In fact, you can see that the soup is also golden yellow ...

2. Cut the raw materials while soaking, slice the ginger, and cut the rest into large pieces.

3, fire, add ginger slices, thin soy sauce, miso, salt and sugar to the soup in turn.

4. Add pumpkin, boil the water and cook for about 15 minutes. Add Pleurotus eryngii, bean curd and a little white vinegar.

5. Cook on low heat for 3-5 minutes. Cooking without a drop of oil, simple ingredients, but so tasty.

Soft and sweet, with a shallow umami flavor, it absorbs the fragrance of broth, Pleurotus eryngii and oil bean bubble, and the taste level of pumpkin is more full.