Seven Fungi Soup Pack 70g Dried Mushroom Blend for Broths and Stews

Seven Fungi Soup Pack, known in Chinese as Qi Cai Jun Tang Bao (七彩菌汤包), is a 70g dried mushroom blend prepared for soup making. It combines eleven dried ingredients including morel (Morchella spp.) and nameko-style mushrooms (Pholiota nameko), low-temperature baked to retain natural aroma. In Chinese food tradition, mixed mushroom packs are valued for adding savory depth to broths. Simply rinse and simmer with meat or vegetables.

Key Selling Points

• Contains 11 dried mushroom and botanical ingredients in one convenient soup pack
• Features morel (Morchella spp.) and nameko mushroom (Pholiota nameko) among the mix
• Low-temperature baking helps preserve natural mushroom aroma and flavor
• Ready-to-use 70g pack sized for a family pot of soup
• Suitable for year-round home cooking of broths, stews, and hotpot bases

Quality & Sensory

The dried pieces typically show mixed earthy tones from pale tan to deep brown with a light, crisp texture. Aroma is typically woody and savory. When simmered, the broth typically develops a rich umami taste with layered mushroom depth.

Technical Specifications

Usage Scenarios

• Simmer into a clear mushroom broth with pork, chicken, or ribs
• Add to slow-cooked soups and stews for extra umami depth
• Use as a hotpot base ingredient for shared meals
• Rehydrate and stir-fry with vegetables for a savory dish

Traditional Uses

In Chinese home cooking, mixed mushroom soup packs are a customary way to enrich broths, especially in autumn and winter. Morel and other woodland mushrooms have long been simmered with poultry or pork bones to create nourishing family soups. Cooks often soak the dried mushrooms briefly in warm water, then add them and the soaking liquid to the pot for fuller flavor.

FAQ Q&A