. Thaw mushroom thawed, sliced for use
. Dried Cordyceps flowers in clean water, soak for 20 minutes, then clean and stand by
. Yam cleaned, cut into pieces for use
. Add the potted pine, yam, and cordyceps to the soup, seasoning salt, mushroom essence, and wrap the plastic wrap for 1 hour.
. The bean bag is placed in hot water, hot, remove excess oil, and drained.
. Mix the plain soup, mushroom essence, sugar, soy sauce, put in the bean bag, cook for a while, turn off the flame, remove the drained soup.
. Cut the bean bag from the head for use
. Vacuum packed soba noodles, open and put in a hot water pot, boil, drain and drain, put in a bowl, season: salt, sushi vinegar, green mustard, mushroom essence, mix well
. The chilled salmon is not thawed; the parsley is washed and chopped; then the two are well mixed and then slightly seasoned for use.
. The basil leaves are washed and drained for use.
. Put the soba noodles in step (8), then fill the bean bag in step (7), put a piece of perilla leaf, put the appropriate amount of vegetarian salmon in step (9) on the soba noodles, put on the vegetarian salmon Little seaweed
. Remove the Matsutake Broth in step (4), open the plastic wrap, and pour into a bowl. Put in the pine mushroom, Cordyceps flower
. Finally, with a dish of Korean kimchi, a full set. Take a bean bag of buckwheat (そば) noodles, sip a bite, drink a bite of Matsutake soup and taste it into the soul~