「素食」纯素的腌笃鲜也可可以如此鲜美 |【Vegan】One Key Ingredient That Will Make This Vegan Yāndǔxiān Taste Great！

Spring is almost over. I made this vegan Yāndǔxiān but only with vegetables. Vegan soup can also be tasty and delicious. First of all, I used kelp and shiitake mushrooms to replace the meat. After 12 hours of soaking, the natural umami will be released into the broth. Adding spring bamboo shoots and edamame will bring this soup to another level. A little bit white miso will not only thicken the soup, but will also give it some extra flavors.

春天快结束了，打算抓住尾巴做一锅纯素腌笃鲜，怎样用素食的做法做出同样鲜美的味道呢，呃…虽然和腌笃鲜不搭边，但也算是吃个仪式感，素汤也可以很美味啦，首先咸肉部分我们用海带和香菇代替，经过12小时浸泡释放出天然鲜味，加上春笋和毛豆炖煮就很鲜美了，最后一定要加点味噌，让汤色更好看的同时增加汤的厚重感和咸鲜味。

Ingredients/材料:
雷笋 2根 Two Bamboo Shoots
毛豆 180g Edamame
干香菇 3朵 Three Dried Shiitake Mushrooms
千张 1块（25cm*30cm）One Tofu Skin (About 25cm*30cm in size)
海带 3片(8cm*8cm) Three Pieces of Kelp (About 8cm*8cm in size)
生姜 5片 Five Slices of Ginger
泡香菇和海带的水 500ml Water that Soaked Shiitake and Kelp
清水 800ml Water

调味料/Seasonings：
竹盐 适量 Bamboo Salt
白味噌 1.5大匙 1.5 Tbsp White Miso

Tips:
1.The fresher the bamboo shoots, the more umami the soup has.
炖汤的笋要新鲜一点的，这样涩味会更少鲜味更足
2. Boil the tofu skin in water first. This will remove the unpleasant tofu taste.
千张要先焯水再卷，否则豆腥味不容易去除
3. Add tofu skin and Kelp at the very end. Try to prevent overcook them.
最后放入千张和海带，这两个食材不适合久煮
4.The white miso will not only thicken the soup, but will add extra flavor to the soup. The soup will be even taster the next day.
加一些白味噌能让汤更有深度味儿更厚重，加完静置30分钟会更美味，第二天会更好吃

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