Monday 30 January 2012

Chinese Spinach, Mushroom and Tofu in Clear Broth

From Healthy Asian Vegetarian Dishes, Periplus Editions, 2003.

Asian soups are so easy and quick to prepare—and they are usually tasty as well. This soup turned out to fit the mould.

I’m gradually working my way through this little book and thoroughly enjoying the results. It’s often difficult to find a vegetarian Asian cookbook that really works but this one seems to do the trick.

For this soup I only had to stir-fry some ginger and garlic for a few seconds. Spinach that had been chopped into reasonable pieces was then added and fried for a couple of minutes.

Then in went the stock, tofu and button mushrooms, on went a lid and it was brought to the boil and simmered for a couple more minutes.

 Some sesame oil was now added together with seasonings. Ready!

This was a pleasant, clear broth soup that was fresh tasting and fun to eat.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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