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Mixed vegetable soup
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Homemade Chinese Soups Homepage / Mixed vegetable soup
This soup is steamed using a big wok or a steamer. You can also use a double-boiler if you have one. It is better to use fresh shitake mushrooms as it does not require extensive soaking. Dried shitake mushrooms can also be used but the flavour might be too strong. Reduce to 4 dried mushrooms if needed. Do not soak the bean curd sheet for too long and use water at room temperature. As long as it is soft enough to cut it should be okay. We do not want the bean curd sheet to disintegrate in the soup. Ingredients 30g bean curd sheet, soaked, drained, cut into strips 55g wood ear fungus, soaked, drained, cut into strips 6 fresh shitake mushrooms, cut into strips 55g canned bamboo shoots, drained and cut into strips 1 litre of vegetable soup stock Seasonings 1 1/2 tbsp salt 1/2 tsp pepper Directions
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