Soup is one of the easies dishes to prepare, here is another simple and quick soup. If it is not spicy enough, just add some fresh chopped chilli padi into the soup!
Preparation: 8 mins, Cooking time: 10 mins
Ingredients (serves 2)
° 50g silken tofu, shredded
° 20g carrot, peeled and shredded
° 50g fresh shiitake mushroom or buna shimeji mushroom or king oyster mushroom, shredded
° small handful shredded black fungus, soaked
° 1 thin slice ginger, shredded
° 375ml water
° ½ teaspoon fine salted soy bean paste
° 1 teaspoon vegetarian oyster sauce
° ½ teaspoon pepper, or to taste
° 1 tablespoon tapioca starch, mixed with 1 tablespoon water
° 1 tablespoon apple cider vinegar, or to taste
° 1 stalk fresh spring onion, finely shredded or chopped
1. Place the carrot, mushroom, black fungus, ginger and water in a pot. Bring to a boil and simmer for 5-8 minutes.
2. Add in the tofu and season to taste with vegetarian oyster sauce, salted soy bean paste and pepper. Stir in the tapioca starch mixture and bring to a boil.
3. Ladle the soup into individual serving bowls. Drizzle vinegar, garnish with spring onion and serve hot.