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.

许多人对于罗汉斋的印象多半是道拌炒或带少许菜汁的菜肴。在我众多的朋友中，都没尝试过家常的罗汉斋汤而我很辛运能有机会尝试不同煮法的罗汉斋。

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.

从我所尝试的多种煮法中，这项传于我父母亲的煮法还是大家最喜爱也是我最常使用及吃不厌的煮法。有许多尝试了这版本的罗汉斋的爱好者都回头来向我要食谱，想尝试住给家人品尝。

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.

这是一道填满了多种材料即简易的美味汤食谱。只要配上一碗米饭就足已吃得津津有味了，根本都不虚添加任何菜肴。

香浓罗汉素汤
Vegetarian Luo Hon Zai Soup
(Serves 5-6)

Ingredients 材料
(A)
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

(B)
Cooking Oil for frying 食油

(C)
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.

花菇，黑木耳及金针菜洗净然后泡浸2小时。沥水。

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

把香菇及黑木耳切块，搁置待用。

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

金针菜打个结，搁置待用。

Cut to puffs into half. Set aside.

油豆腐切半， 搁置。

Peel and slice carrots into thick slices. Set aside.

红萝卜去皮，切片后搁置。

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.

倒入足够的食油入炒锅烧热。把冬粉及腐竹各别送入已烧热油的锅内将冬粉炸脆。沥干油后摆在吸油纸巾上吸取多余的油脂。搁置。

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.

把4公升的清水(A)倒入汤锅煮滚后，便把材料A所有配料依序的转入汤锅用中火煮20分钟。再把火调低至中小火继续焖煮20-30分钟，把腐竹煮软及让其他的配料的香味融入汤内。

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

加入调味料C，咸度可以根据您的喜好来调。继续焖煮5分钟后才熄火。

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

熄火让汤料泡浸多1-2小时给予入味后再烧热片刻即可品尝。

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