Bamboo Shoot Soup, a Regional Speciality
Bamboo Shoot Soup, a Regional Speciality

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, bamboo shoot soup, a regional speciality. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. Cut the bamboo shoots into easy to eat pieces. Thai recipe for Fresh Bamboo Shoot Soup.

Bamboo Shoot Soup, a Regional Speciality is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Bamboo Shoot Soup, a Regional Speciality is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook bamboo shoot soup, a regional speciality using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bamboo Shoot Soup, a Regional Speciality:
  1. Make ready 200 grams Thin boiled bamboo shoots (chishimagisa variety preferred)
  2. Get 1/2 Onion
  3. Get 190 grams Canned mackerel in broth
  4. Make ready 3 tbsp Red miso
  5. Take 1000 ml Dashi stock (see hints)

You can simply pour the soup over rice if you prefer. Bamboo Shoots (竹笋, Zhú Sǔn) - everything about bamboo shoots, how to use it in Chinese They have a mild flavor and crunchy texture and are widely used throughout Asia to bulk out stir-fries, soups and other dishes. Bamboo is native to China and there are many varieties and regional adaptations. Bamboo shoots are an exotic food consumed in many Asian countries and are also gaining demand in other countries.

Steps to make Bamboo Shoot Soup, a Regional Speciality:
  1. Cut the bamboo shoots into easy to eat pieces. Slice the onion about 5 mm thick.
  2. Bring the dashi stock to a boil in a pan. Add the onion and simmer, then add the bamboo shoots a little bit later.
  3. When the onion is cooked, add the canned mackerel, liquid and all. When the pan comes to a boil, lightly cut up the mackerel with your ladle (don't crush it too much). Dissolve in the miso and it's done.
  4. This is the bamboo shoot, canned mackerel and onion version, but there's another variation … bamboo shoot, chopped pork and tofu. I recommend both.
  5. This is also delicious as a "cat's meal" (nekomanma), with rice added to the soup.
  6. One person made a version with beaten egg. This is delicious too. Try it with egg if you like!

They are known for their various Boiled shoots can be served with butter and soya sauce as a vegetable accompaniment. The shoots can be added to soups, stews, salads, and gravies. Bamboo shoots are one of the favorite spring season vegetables in the East and South-East Asian cuisine. Young, tender shoots are a seasonal delicacy in East Asian regions, particularly in China, Taiwan, Japan and other South-East Asian countries. Bamboo shoots are a common ingredient in Asian cooking, particularly in Chinese cuisine.

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