Monday, June 01, 2009

Tomato Soup with King Oyster Mushroom

Tomatoes were real cheap S$1 for 1kg. And tomatoes are rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre. Therefore, I decided to make this tomato soup! It is pretty easy, give it a try. If you can’t find king oyster mushroom, you can substitute with toasted tempeh cubes, just add them in prior to serving. Silken Tofu is also another good choices …

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded


1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Ladle the soup into individual serving bowls, garnish with nori shreds and serve hot.


Sunny said...

Yummy Yummy, Welcome back! :-)
I love the wheat grass juice & tomato soup too...

a veg*n @ Blog*Spot said...

Thanks, not fully back yet.

I created a special recipe for you (you are the first person I created that for) as the inspiration just came.

Post it another day :)

Cheers :)

chow vegan said...

This looks so good! Thanks! :-)

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