This vegetable soup recipe is a one-meal dish.
The main carbohydrate in this chinese soup is the flour dumplings. Flour, egg and salt is mixed together to form a batter which is then dropped into boiling soup one spoonful at a time to make the dumplings. To achieve a clear broth, boil and cook the flour dumplings in a separate pot of boiling water. When they are done, add them to the soup proper. If you like a spicy kick, add some black pepper to the batter.
Cloud ear fungus and wood ear fungus are considered dried goods which means they have to be soaked and re-hydrated before use. Do not be misled by the small size of the dried fungus, they will expand after soaking.
Dried wood ear fungus
Gai lan (芥兰) is a green leafy vegetable from the mustard family. It has thick stems not unlike the broccoli. If you are not too sure about this, substitute with any green leafy vegetable you are familiar with.
Picture of gai lan. Photo source: Roland at flickr.com
2 shiitake mushrooms, quartered
10g cloud fungus, soaked and cut into slices
15g wood ear fungus, soaked and cut into slices
1 carrot, peeled and cut into slices
110g gai lan 芥兰, cut into sections
1 litre of vegetable soup stock
Ingredients for the dumplings
150g plain flour
1/2 tsp salt
1 egg
Directions
- Mix the plain flour and salt together
- Add the egg and mix into a batter
- Add some water if the batter is too dry
- Leave to stand for 20 minutes
- Pour the soup stock into a big pot
- Add the cloud fungus, wood ear fungus, carrot and mustard green
- Bring the soup and ingredients to a boil
- Using a spoon, scoop a spoonful of batter and drop it into the boiling soup
- Do this until all the batter is used up
- When the pieces of batter floats to the surface, they are done
- Lower the heat, simmer for 5 minutes
- Serve while hot
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