Sunday, December 16, 2007

Watercress and Soy Milk Soup with Button Mushroom

Basically this recipe is almost the same as the previous recipe on watercress and soy milk soup with tofu added. For this, white button mushroom is used. As the mushroom requires slightly longer time to cook, it is been boiled in water or stock prior to adding soy milk. The unsweetened soy milk used is those from the supermarket which is much thicker than those from the wet market, therefore when water or stock is added to this soup, it will not be too diluted and tasteless.

Preparation: 8 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 100g watercress
° 4 white button mushrooms, sliced
° 300ml water or vegetable stock
° 250ml unsweetened soy milk
° 8-10 slices ginger, peeled
° salt, to taste
° pepper, to taste

1. Place the button mushrooms, ginger slices and water in a pot. Bring to a boil and simmer for 3 minutes.
2. Add in soy milk and bring to a boil. Throw in the watercress and let it boils. Season to taste with salt and pepper.
3. Ladle the soup into individual serving bowls and serve immediately.

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