EatSmart Recipes Yunnan Mushrooms and Onion Soup Hot Pot "3 Less" Dish Feature The combination of fruit, vegetable and meat makes a more attractive and nutritious dish. Yellow capsicum, mango, papaya and pumpkin are great sources of beta carotene, which is anti-oxidative. Mushroom is a rich source of phytochemicals, which are thought to be able to improve health and reduce risks of diseases. Sally POON Hong Kong Nutritional Association, Registered Dietitian (UK) | Yunnan Mushrooms and Onion Soup Base Ingredients to serve 6 | | Yunnan wild assorted mushrooms | 10 g | | Porchini mushrooms, sliced | 30 g | | King oyster mushrooms, sliced | 75 g | | Abalone mushrooms, sliced | 75 g | | Fresh shittake mushrooms, sliced | 75 g | | Water | 3 litres | | Onions | 225 g | | Egg yolks | 6 | | Seasonings | | Salt | 2 teaspoons | | Sugar | 1 teaspoon | | Olive oil | 2 teaspoons | | Shaoxing wine | 2 teaspoons | | Assorted Cuttlefish Balls (2 Pieces for each variation) Ingredients (to make 10 pieces) | | Beetroots | 120 g | | Purple-coloured sweet potatoes | 150 g | | Spring onions | 120 g | | Spinach | 120 g | | Yellow capsicums | 120 g | | Pumpkins | 120 g | | Red capsicums | 120 g | | Cuttlefish, diced | 1125 g | | Assorted Mushrooms and Onion Dumpling Ingredients (to make 10 pieces) | | Hon-shimeji mushrooms, shredded | 1/2 pack | | Fresh shittake mushrooms, shredded | 150 g | | King oyster mushrooms, shredded | 75 g | | Abalone mushrooms, shredded | 75 g | | Onions, diced | 120 g | | Dumpling wrapper | 10 sheets | | Seasonings | | Salt | 1/4 teaspoon | | Olive oil | 1/4 teaspoon | | Assorted Fruit and Meat Balls (2 Pieces for each variation) Ingredients (to make 10 pieces) | | Lean pork, diced | 150 g | | Beef, diced | 150 g | | Cuttlefish, diced | 190 g | | Mango, diced | 1/4 | | Papaya, diced | 1/4 | | Cherry tomatoes, halved | 5 | Yunnan Mushrooms and Onion Soup Hotpot Cooking Method - Soaked all mushrooms in 1 litre of water until softened. Strain and retain the water. Set aside.
- Heat 1 teaspoon of oil in a wok. Add the mushrooms and 1 teaspoon of Shaoxing wine. Lightly stir-fry.
- Simmer 2 litres of water with the assorted mushrooms, onion and mushroom liquid over high heat for 1 hour. Season with 1 and 1/2 teaspoons of salt and sugar.
- Beat egg yolks until they start to thicken. Add 1 teaspoon of oil. Continue beating until stiff peaks form. Add 1/2 teaspoon of salt and 1 teaspoon of Shaoxing wine. Pour over soup.
Assorted Cuttlefish Balls Cooking Method - Dice beetroot, purple-coloured sweet potato, spring onion, spinach, yellow capsicum, pumpkin and red capsicum. Press lightly to squeeze out excess moisture. Set aside.
- Stir cuttlefish until sticky. Divide into 7 portions. Set aside.
- Stuff the diced beetroot into each portion of the cuttle fish. Divide further into 10 portions and roll each into a ball. Do the same for the purple-coloured sweet potato, spring onion, spinach, yellow capsicum, pumpkin and red capsicum. Done.
Assorted Mushrooms and Onion Dumpling Cooking Method - Heat oil in a wok. Add all ingredients and stir-fry until softened. Set aside to cool. To be used as filling.
- Place the filling on each wrapper. Moisten edges with water. Then pinch edges to seal. Done.
Assorted Fruit and Meat Balls Cooking Method - Stir pork, beef and cuttlefish separately until sticky. Divide each into 10 portions. Set aside.
- Stuff mango dices into each portion of the pork, papaya dices beef and cherry tomatoes cuttlefish. Roll each portion into a ball. Done.
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