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| Chinese Vegetarian Combination Soup |
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Ingredients 8 dried chinese mushrooms 2 tablespoons dried wood fungus 1 square Pureland frim tofu 2 tablespoons light soy sauce 2 teaspoons sesame oil 1 teaspoon sugar 2 small carrots 12 green beans 125g snow peas 8 leaves chinese cabbage 250g broccoli 375g fine egg noodles 2 tablespoons peanut oil 12 spring onions chopped 2 teaspoons finely chopped garlic 3 tablespoons cornflour 3 eggs beaten Seasonings 2 tablespoons light soy sauce 3 tablespoons chinese wine or sherry 2 teaspoons sesame oil 1 teaspoon salt 1/4 teaspoon ground white pepper Method Soak the dried mushrooms in hot water for 30 minutes. Discard the mushroom stems and cut the caps into fine strips. Reserve the soaking water to use as part of the liquid. Soak the wood fungus in cold water for 10 minutes, then cut into small pieces, trimming off any gritty portions. Cut the tofu into small dice or strips. Combine the light soy sauce, sesame oil and sugar, and toss the tofu into this mixture. Wash the carrots and cut wedge shaped sections out of them, lengthways, then slice across to give flower shapes. String and slice the beans very thinly. String the snow peas. Cut leaf ribs of the cabbage into bite size pieces. Finely shred the leaves, keeping leaf ribs seperate from the shredded leaves. Slice broccoli stems and divide head into florets. Cook the noodles until just tnder, drain and divide amongst six soup bowls. Heat a wok, add the peanut oil and when hot, fry the chopped spring onions and garlic for a few seconds, Stirring. Do not let them brown. Add the mushrooms, the sliced leaf ribs of chinese cabbage and the broccoli stems, and fry for 1 minute longer. Add 6 cups of water including the mushroom soaking water, and the seasoning. Bring to the boil and simmer, covered, for 5 minutes. Add the carrots and beans and cook for a further 3 minutes, then add the snow peas, wood fungus, shredded cabbage leaves and broccoli florets and cook 1 minute longer. Dissolve the conflour in 3 tablespoons of cold water and stir it into the soup until it boils and thickens. Drizzle in the beaten egg and stir gently so that it sets in fine shreds. Add the tofu and heat through. Ladle the soup mixture over the noodles and serve hot. |