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Mixed vegetable soup recipe

This soup is steamed using a big wok or a steamer. You can also use a big double-boiler if you have one.

It is better to use fresh shitake mushrooms as it does not require extensive soaking.

Dried shitake mushrooms can also be used but the flavour might be too strong. Reduce to 4 dried mushrooms if needed.

Do not soak the bean curd sheet for too long and use water at room temperature. As long as it is soft enough to cut it should be okay. We do not want the bean curd sheet to disintegrate in the soup.

Ingredients

30g bean curd sheet, soaked, drained, cut into strips
55g wood ear fungus, soaked, drained, cut into strips
6 fresh shitake mushrooms, cut into strips
55g canned bamboo shoots, drained and cut into strips
1 litre of vegetable soup stock

Seasonings

1 1/2 tbsp salt
1/2 tsp pepper

Directions

Put the bean curd sheet, wood ear fungus, bamboo shoots, and shitake mushrooms in a big ceramic bowl
Pour the vegetable soup stock in
Bring water in a wok or steamer to a boil
Lower heat to a simmer
Place the bowl into the wok or steamer
Steam the soup for 40 minutes
Serve

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