Chinese Mushrooms  with Tofu Soup

Asian Recipes - Soup and Salad Recipes

5

40g

40g

100g

1 tablespoon

1 in

1 clove

1 tablespoon

2 tablespoons

1 tablespoon

1 tablespoon

dried chinese mushrooms

oyster mushrooms

mutton mushrooms

fresh tofu

chicken stock

fresh ginger, peeled and finely chopped

garlic, finely chopped

cornflour mixed with 2 tablespoons water

dry sherry

dark soy sauce

spring onion, shredded to garnish

a pinch of salt and white pepper

• Socked chinese mushrooms in water for 30 minutes and squeeze excess water. Discard stems and slice. Wash and cut oyster and button mushrooms into half.
• In a wok bring water to boil, and add in chicken stock and add ginger, garlic, sherry and soy sauce.
• Reduce heat and add in mushrooms and tofu and simmer for 3 minutes. Slowly add in the cornflour mixture and season with salt and pepper, stirring until thickened.
• Garnish with spring onions and serve hot.

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