Wednesday, November 23, 2016

香浓罗汉素汤 Vegetarian Luo Hon Zai Soup

For most people, the impression they have on the vegetarian Luo Hon Zai dish is normally of a stir fry vegetarian dish and not of one with heavy soup base. I am pretty blessed to have tried this dish cooked in various methods.

Among those, this is still the best cooking method passed on down by my parents and I have made repeatedly over the years and never got sick of eating.  Most who have tried this soup version gave very positive feedback while asking for the recipe so that they could introduce it to their family.

This soup recipe is packed with lots of ingredients and very easy to prepare. With that much of ingredients in the soup, all you need is a bowl of rice to accompany this rich and yummy one pot dish soup.

Vegetarian Luo Hon Zai Soup
(Serves 5-6)

Ingredients 材料
65g Chinese Mushrooms 花菇
220g Soy Bean Sticks 腐竹
220g Glass Noodles 冬粉
100g Tofu Puffs 油豆腐
400g Chinese Cabbage 白菜
20g Black Fungus 黑木耳
40g Dried Lily Flower 金针菜
2 Carrots 红萝卜
4 Lit Water 清水

Cooking Oil for frying 食油

2-3 Tsp Salt 食盐
2-3 Tsp Mushroom Powder 香菇粉
Pepper to taste 胡椒粉

Method 做法

Wash and soak black fungus, chinese mushrooms and dried lily flower for 2 hours. Drain.

Cut the chinese mushrooms and black fungus into bite size. Set aside.

Tie a knot on the dried lily flower. Set aside.

Cut to puffs into half. Set aside.
油豆腐切半, 搁置。

Peel and slice carrots into thick slices. Set aside.

Heat up sufficient cooking oil in a deep fryer. Deep fry glass noodles and soy bean sticks until crispy. Drain and allow to cool on kitchen towel to soak up excess oil. Set aside.

Fill up a deep soup pot with 4 Lit water (A) and allow to boil. Transfer all the ingredients (A) into the pot and cook on medium heat for 20 mins. Reduce the heat to medium low and allow the ingredients to simmer for 20-30 mins until the soy bean stick becomes softened.

Add seasonings (C) to taste. Add more if needed.  Continue to simmer another 5 mins before turning off the heat.

Allow the  ingredients to infuse into the soup for 1-2 hours before reheating it for consumption later.

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