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Mushroom Soup with Light Soy

Extremely flavourful soup made with button and shiitake mushrooms. This is a Sanjeev Kapoor exclusive recipe.

New Update
Mushroom Soup with Light Soy
Main Ingredients Button mushrooms, Shiitake mushrooms
Cuisine Chinese
Course Soups
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Mushroom Soup with Light Soy

  • 6-8 Button mushrooms quartered
  • 4-5 Shiitake mushrooms dried, soaked
  • 2 tablespo for deep-frying Oil
  • 1 tablespoon Garlic chopped
  • 4 Spring onion bulbs sliced
  • 3 cups Vegetable stock
  • 2 teaspoons Light soy sauce
  • to taste Salt
  • 1 teaspoon Black pepper powder
  • 150 grams silken tofu silken tofu
  • teaspoons Cornflour/ corn starch 1 tablespoon + 2
  • 2 teaspoons Spring onion greens chopped
  • for garnishing Fresh coriander sprigs

Method

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  1. Heat oil in a non-stick wok, add garlic and spring onions and sauté till colour changes.
  2. Add button mushrooms and toss well. Add vegetable stock, light soy sauce, salt and black pepper powder and mix and let it cook for two minutes.
  3. Roughly chop shiitake mushrooms and add it to the wok and cook for three to four minutes.
  4. Put silken tofu cubes in a bowl, add two tablespoon cornflour and mix lightly.
  5. Heat sufficient oil in a kadai and deep-fry tofu cubes till golden. Drain on absorbent paper.
  6. Make slurry with the remaining cornflour and two tablespoons water and add it to the soup to thicken it.
  7. Add spring onion greens, mix and switch off heat.
  8. At the base of a serving bowl place the fried silken tofu, pour the soup over it and serve hot garnished with coriander sprigs.

Nutrition Info

Calories 593
Carbohydrates 20.8
Protein 25.3
Fat 43
Other Fiber Iron- 11.1mg
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