Friday, September 23, 2016

素酸菜汤 Vegetarian Assam Mustard Soup

Today, I am sharing this extremely appetizing vegetarian soup recipe which is as good as the meat laden version.  Once you try it, I believe you will go for a second serving. Enjoy!

Vegetarian Assam Mustard Soup

Ingredients 材料
650g Tomatoes 红番茄
180g Carrot 红萝卜
280g Pickled Mustard 酸菜
280g Tofu 豆腐 (cubed 切丁)
300g Corn 玉米
75g Assam Jawa 阿参糕
1 Honey Dates 蜜枣
1 Sour Plum 咸水梅
15g Ginger 姜 (Sliced 切片)
1 Lit Water 清水

1 Lit Water 清水
10g Ginger 姜 (chopped 切碎)
1 Tbsp Cooking Oil 食油
1 Tbsp Sesame Oil 麻油
1 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tbsp Mushroom Powder 香菇精
Pepper to taste 胡椒粉少许

Directions 做法

Soak pickled mustard for 1 hour and drain. Cut into strips. Set aside.

Wash and cut tomatoes, carrots to bite size. Set aside.

Cut corn into 3 parts. Set aside.

Add 1 Lit of water, corn, ginger slices, 1/2 portion of all the cut tomatoes and carrots (A) into a soup pot and cook on high heat until boiling. Reduce heat to medium after adding 1/2 portion of  tofu and continue to simmer until the balance ingredients are ready to be added.

In another deep frying pan, combine and heat up the cooking and sesame oil (B). Stir in chopped ginger and saute till fragrant.

Add the balance carrots and tomatoes. Stir fry with medium high heat for a minute. Add vegetarian oyster sauce (B), pickled mustard (A) and continue stir frying for another minute till combined. Add 1 Liter of water (B), balance tofu cube and assam jawa (A) into the pickled mustard soup mixture. Allow to boil for 10 mins before transferring the mixture into the earlier soup pot to combine.
把剩余的1/2份红番茄和红萝卜倒入, 用中火翻炒一分钟。拌入素蚝油(B),酸菜(A) 后继续翻炒一分钟至拌匀。接着便加1公升清水(B),其余的1/2份豆腐丁及阿参糕(A)混入酸菜汤内。继续焖煮10分钟后才转入汤锅与材料一起。

Add sour plum (A) and mushroom powder (B). Continue simmering the soup for 20-25 mins. Add pepper to taste.

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