How to make Mushroom Soup with Light Soy -
Extremely flavourful soup made with button and shiitake mushrooms.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Shiitake mushrooms (शिटाके मशरूम)
Cuisine : Chinese
Course : Soups
For more recipes related to Mushroom Soup with Light Soy checkout Hot And Sour Soup, Hot And Sour Soup, Mushroom And Almond Soup, Cappuccino Of Mushrooms With Ground Spices . You can also find more Soups recipes like Spinach and Corn Soup-SK Khazana Burnt Garlic And Zucchini Soup Chinese Tomato Soup Chicken Coconut Rasam
Mushroom Soup with Light Soy Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Mushroom Soup with Light Soy Recipe
Button mushrooms quartered 6-8
Shiitake mushrooms dried, soaked 4-5
Oil 2 tablespo for deep-frying
Garlic chopped 1 tablespoon
Spring onion bulbs sliced 4
Vegetable stock 3 cups
Light soy sauce 2 teaspoons
Salt to taste
Black pepper powder 1 teaspoon
silken tofu silken tofu 150 grams
Cornflour/ corn starch 1 tablespoon + 2 teaspoons
Spring onion greens chopped 2 teaspoons
Fresh coriander sprigs for garnishing
Method
Step 1
Heat oil in a non-stick wok, add garlic and spring onions and sauté till colour changes.
Step 2
Add button mushrooms and toss well. Add vegetable stock, light soy sauce, salt and black pepper powder and mix and let it cook for two minutes.
Step 3
Roughly chop shiitake mushrooms and add it to the wok and cook for three to four minutes.
Step 4
Put silken tofu cubes in a bowl, add two tablespoon cornflour and mix lightly.
Step 5
Heat sufficient oil in a kadai and deep-fry tofu cubes till golden. Drain on absorbent paper.
Step 6
Make slurry with the remaining cornflour and two tablespoons water and add it to the soup to thicken it.
Step 7
Add spring onion greens, mix and switch off heat.
Step 8
At the base of a serving bowl place the fried silken tofu, pour the soup over it and serve hot garnished with coriander sprigs.
Nutrition Info
Calories : 593 Kcal
Carbohydrates : 20.8 gm
Protein : 25.3 gm
Fat : 43 gm
Other : Iron- 11.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
