Tuesday, August 14, 2007

Spinach Soup with Shimeji Mushroom

This is a lovely emerald colour soup – light and sweet with blended spinach. I used kelps and sliced carrot, boiled for about 10 minutes to lend some flavour and sweetness to this soup, as I usually do not like to use seasoning or too lazy to spend hour in preparing broth or stock. I am trying to recreate the soup which I had at LingZhi Vegetarian Restaurant - Braised Spinach Soup with Enoki Mushrooms. . Sprinkle few thin shreds of nori on the soup, if desired.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 4 dried kelps in knot
° 1 carrot, peeled and sliced
° 1 slice ginger
° 375ml water
° 50g buna shimeji mushroom
° 50g spinach
° salt to taste
° 1 tablespoon tapioca starch, mixed with 30ml water

1. Place the spinach with 1 tablespoon of water in a blender or food processor and blend well. Set aside.
2. Place the dried kelps, carrot, ginger and water in a pot. Bring to a boil and simmer for 8 minutes. Remove the ingredients with a slotted spoon and discard. Add the buna shimeji mushrooms and simmer for 2 minutes.
3. Stir in the spinach puree and tapioca starch mixture. Bring to a boil and season to taste with salt.
4. Ladle the soup into individual serving bowls and serve hot.

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