Tofu Mushroom Creamy Soup
When addressing the word "soup" (tang) in Chinese, it generally means a clear soup.
A creamy soup like this Tofu Mushroom Creamy Soup, will be called geng in Chinese.
So the next time you wish to buy some Chinese soup from your local Chinese restaurant,
you know what to say (that's of course, if you are not Chinese). In cooking creamy or thick
soup, we normally use eggs or corn flour, or both. But for this soup, tofu is used instead
of eggs. Therefore it is a pretty good vegetarian or vegan choice.
- 300g tofu
- 100g chinese mushroom, soaked for 1 hour
- 70g bamboo shoot, peeled and rinsed
- 40g lentil, rinsed and soaked overnight
- 50ml groundnut oil
- 1 teaspoon ground ginger
- 2 tablespoons corn flour, mixed with 2 cups water
- A pinch of sea salt
- 2 cups vegetable stock
- Pour some boiling hot water over rinsed tofu and drain.
- Cut tofu, mushroom and bamboo shoot into 1 cm cubes.
- In a skillet, heat oil lightly. Pour in vegetable stock, and bring it to a boil.
- Add in tofu, mushroom, bamboo shoot and lentil, bring to a boil.
- Add in ground ginger and sea salt.
- Stir in corn flour solution and boil till soup is thick.
- Turn heat to low and simmer for a further 15 minutes.
- Use silken tofu instead of firm tofu for this soup dish.
- Shallow fry some sliced onion as garnish, to add extra aroma and seasoning.
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