From Healthy Asian Vegetarian Dishes, Periplus Editions, 2003.
A nourishing clear soup was just what I was in the mood for and I found what looked like one in this book of healthy Asian vegetarian food. Not having used the book before I was keen to see how it would go.
It was so easy.
Firstly black fungus had to be put into water and soaked. Frozen peas were taken from the fridge to defrost a little.
While this was happening I put stock on to bring to the boil and chopped up a carrot and diced tofu. This went into the pot to simmer for 3 minutes while I chopped the mushrooms and cut up the black fungus that was now soaked. Mushrooms, peas and fungus went into the pot to simmer for another short while.
This gave me time to mix some cornflour and water to stir into the soup when it was ready. It was then brought back to the boil to thicken and it was done. Some sesame oil was then dribbled on top.
The soup was placed into serving bowls with chopped up spring onions added.
I did enjoy this soup. It was just what I felt like, satisfying though not over filling, well flavoured though neither too spicy nor too strong. And it was ready to eat in just a few minutes.
Ease of cooking: ✔✔✔✔✔