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4
25 g
55 g
1 liter
1 cm
1
2 tablespoons
2 tablespoons
115 g
2 teaspoons
2 tablespoons |
dried Chinese mushrooms, soaked in hot
water for 20 minutes
oyster mushrooms
button mushrooms
Chinese Vegetable Soup
fresh root ginger, peeled and finely
chopped
clove garlic, finely chopped
dry sherry
dark soy sauce
fresh tofu, drained and diced
corn flour mixed with 4 teaspoons cold
water
shredded basil leaves |
Method :
-
Drain soaked mushrooms and squeeze out
excess water.
-
Discard stems and slice caps.
-
Slice oyster mushrooms and cut button
mushrooms in half.
-
Pour stock into a saucepan and add
ginger, garlic, sherry and soy sauce.
-
Bring to the boil, reduce heat and
carefully stir in mushrooms and tofu.
-
Simmer for 5 minutes then add
corn flour mixture and cook, stirring, for another 2 minutes or until
thickened.
-
Stir in basil and serve.
Serves 4
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