Mushroom and Bean Curd Soup

Mushroom and tofu soup flavored with green chillies

Serves: Four

Time required: 15 minutes

Recipe Ingredients:

• 15 g button mushrooms, sliced
• 20 g bean curd (tofu), cubed
• A few drops cooking oil
• 10 g garlic
• 5 g green chillies, finely chopped
• 2 cups vegetable stock (see below) salt to taste
• Sugar to taste
• 20 g corn flour
• 5 g coriander leaves, finely chopped

Recipe Method:

1. Heat some oil in a wok and add the garlic and green chillies and sauté for two minutes. Add the vegetable stock, mushrooms and bean curd, and bring to a boil. Check seasoning and remove the scum. Thicken the broth with the corn flour.
2. Garnish with the chopped coriander. Serve hot. You can also add broccoli and baby corn if you want more vegetables in the soup.

What is Vegetable stock?

Boil a litre of water in a thick bottomed pan, and add one of each of the following, roughly chopped: Carrot, onion, celery and spring onion. Add a small piece of ginger, three to four cloves of garlic, one bay leaf and a few peppercorns. Allow to boil till the water reduces to half. Cool and strain through a muslin cloth or very fine sieve. Check seasoning.

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