Ingredients with Measurements:
- 1 cup dried shiitake mushrooms
- 1 cup dried wood ear mushrooms
- 1 cup dried lily flowers
- 1 cup dried lotus seeds
- 1 cup dried ginkgo nuts
- 1 cup dried goji berries
- 1 cup dried red dates
- 1 cup dried longan
- 1 cup dried black fungus
- 1 cup dried bamboo shoots
- 1 cup dried bean curd sticks
- 1 cup dried soybeans
- 1 cup dried chestnuts
- 1 cup dried white fungus
- 1 cup dried seaweed
- 1 cup dried scallops (optional)
- 1 cup dried abalone (optional)
- 1 cup vegetable broth
- 1 cup water
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Strainer or colander
- Small bowl
Step-by-step instructions:
1. Soak all the dried ingredients in water overnight or for at least 8 hours.
2. Drain the soaked ingredients and rinse them thoroughly.
3. In a large pot or Dutch oven, add the soaked ingredients, vegetable broth, water, soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, and white pepper. Bring to a boil over high heat.
4. Reduce the heat to low and simmer for 2-3 hours, or until the ingredients are tender and the broth is flavorful.
5. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the pot and stir until the broth thickens slightly.
6. Add the chopped green onions and cilantro to the pot and stir to combine.
7. Serve hot.
- Time:
Preparation time: 8 hours (soaking time)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 2g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 10g
Substitutions for ingredients:
- Dried shiitake mushrooms: fresh shiitake mushrooms
- Dried wood ear mushrooms: fresh wood ear mushrooms
- Dried lily flowers: fresh lily flowers or dried lily bulbs
- Dried lotus seeds: fresh lotus seeds or canned lotus seeds
- Dried ginkgo nuts: fresh ginkgo nuts or canned ginkgo nuts
- Dried goji berries: fresh goji berries or dried cranberries
- Dried red dates: fresh red dates or dried figs
- Dried longan: fresh longan or dried apricots
- Dried black fungus: fresh black fungus or dried porcini mushrooms
- Dried bamboo shoots: fresh bamboo shoots or canned bamboo shoots
- Dried bean curd sticks: fresh bean curd sticks or tofu skin
- Dried soybeans: canned soybeans or fresh soybeans
- Dried chestnuts: canned chestnuts or fresh chestnuts
- Dried white fungus: fresh white fungus or dried morel mushrooms
- Dried seaweed: fresh seaweed or canned seaweed
- Dried scallops: omit or substitute with dried shrimp or dried squid
- Dried abalone: omit or substitute with dried oysters or dried clams
Variations:
- Add sliced carrots, celery, and onions for a more vegetable-heavy soup.
- Use vegetable broth instead of water for a richer flavor.
- Add tofu or seitan for a protein boost.
- Use different types of dried mushrooms or other dried ingredients for a different flavor profile.
Tips and tricks:
- Soak the dried ingredients overnight or for at least 8 hours to ensure they are fully rehydrated.
- Use a large pot or Dutch oven to accommodate all the ingredients.
- Simmer the soup over low heat to prevent the ingredients from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions and cilantro on top.
Garnishes:
- Chopped green onions and cilantro
Pairings:
- Steamed rice or noodles
Suggested side dishes:
- Steamed bok choy or other leafy greens
Troubleshooting advice:
- If the soup is too thick, add more water or vegetable broth to thin it out.
- If the soup is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Make sure to fully rehydrate the dried ingredients before cooking to prevent choking hazards.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Buddha Jumps Over the Wall is a traditional Chinese soup that originated in Fujian province. It is named after a legend that a Buddhist monk was so tempted by the aroma of the soup that he jumped over a wall to taste it.
Flavor profiles:
- Umami, savory, earthy, slightly sweet
Serving suggestions:
- Serve hot as a main dish or as part of a multi-course meal.
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Region: Chinese