Marrow Green Soup

Marrow Green Soup with Crab Mushroom

This is a simple, light and easy to cook soup. Crab mushroom or buna shimeji mushroom can be added if desired. To make it more interesting, serve this soup differently. Adding red dates are to make the soup sweet and balance the "coolness" of the "Yin" vegetable soup. Omit red dates, if desired. Ginger warmths is able to balance off the "coolness" of the vegetables.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2-3)
° 125g marrow green (weighs after cutting), peeled and cut into small chunks
° 50g carrot, peeled and cut into small chunks
° 9 button mushrooms
° 3 seedless red dates
° 2 slices ginger
° 750ml water
° ½ teaspoon olive oil
° salt and pepper, to taste
° granulated mushroom bouillon (optional), to taste
° 1 teaspoon chopped spring onion or coriander, for garnish

Method
1. Place the marrow green, carrot, mushrooms, red dates, ginger and water in a pot. Bring to a boil and simmer for 15 minutes or until the marrow green is soft.
2. Season to taste with olive oil, salt, pepper and granulated mushroom bouillon.
3. Garnish with spring onion or coriander and serve hot.