Mushroom Soup with Light Soy

Ingredients

• 6-8 button mushrooms, quartered
• 4-5 dried shiitake mushrooms, soaked
• 2 tablespoons oil + for deep-frying
• 1 tablespoon chopped garlic
• 4 spring onion bulbs, sliced
• 3 cups vegetable stock
• 2 teaspoons light soy sauce
• Salt to taste
• 1 teaspoon black pepper powder
• 150 grams silken tofu, cut into small cubes
• 1 tablespoon + 2 teaspoons cornflour
• 2 tablespoons chopped spring onion greens
• Fresh coriander sprigs for garnishing

Method

1. Heat oil in a non-stick wok, add garlic and spring onions and sauté till colour changes.
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.
3. Roughly chop shiitake mushrooms and add it to the wok and cook for three to four minutes.
4. Put silken tofu cubes in a bowl, add two tablespoon cornflour and mix lightly.
5. Heat sufficient oil in a kadai and deep-fry tofu cubes till golden. Drain on absorbent paper.
6. Make slurry with the remaining cornflour and two tablespoons water and add it to the soup to thicken it.
7. Add spring onion greens, mix and switch off heat.
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