This is a hearty vegetarian soup recipe with carrot, bamboo shoot, cabbage, shiitake mushrooms, cloud ear and wood ear fungus and mung bean vermicelli.
This soup is thickened with a little cornstarch mixture and the texture blends very well with the bean thread noodles. To enhance the flavour, sometimes I will add a small piece of fermented bean curd.
It is a more elaborate version of the mixed vegetable soup.
Ingredients60ml cooking oil
30g cloud fungus
30g wood ear fungus
55g mung bean vermicelli
4 shiitake mushrooms
100g cabbage
55g canned bamboo shoot
100g carrot
1 litre vegetable soup stock
Seasoning A
1 1/2 tsp salt
1 tbsp light soy sauce
1/2 pepper
Seasoning B
cornstarch mixture (1 tbsp with 2 tbsp water & 1 tsp sesame seed oil)
Directions
- Soak the cloud ear fungus, wood ear fungus till soft and expanded. Drain and cut into thin strips
- Soak the mung bean vermicelli in hot water to soften. Drain and leave aside
- Wash and slice the shiitake mushrooms
- Cut the cabbage into long strips, wash thoroughly
- Wash the canned bamboo shoot and cut into thin strips
- Wash and peel the carrot, cut into thin strips
- Heat the oil in a wok
- Add the cloud fungus, wood ear fungus, mung bean vermicelli, shitake mushrooms, cabbage, bamboo shoots and carrot
- Stir fry for a while, add seasoning A
- Mix well and add soup stock
- Bring soup to a boil
- Add cornstarch mixture and stir continuously until soup thickens
- Serve
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