I have been very excited to finally have an excuse to buy the beautiful king oyster mushrooms that are currently in season. Raw, these large mushrooms have a pleasant aroma similar to a good sourdough, but when simmered they bring incredible umami flavor to a dish. The other main ingredient, dried bean curd sticks, take this flavor on in true tofu style, all-the-while adding a gentle chewy texture to the soup.
The prep for this recipe is very easy. The rest is simply waiting for that “Soup-on!” moment.
Bean Curd Stick and King Oyster Mushroom Soup
By: Semiserious Chefs
Serves: 4-6
Ingredients:
- 8 cups vegetable or chicken broth
- 1 package of dried bean curd sticks (300g) re-hydrated:
- 4+ hours in lukewarm water
- 1+ hour in boiled water
- 2 large carrots; cut into medallions on the bias
- 1 bunch green onions sliced on the bias
- 3 large garlic cloves; minced
- 300 g King Oyster Mushrooms; sliced into medallions on the bias
- chili paste and ground szechuan peppercorns for serving
Directions:
- Chop the re-hydrated bean curd sticks into 1 inch segments, and add all of the ingredients to a large pot.
- Bring to a boil and let simmer for 1 hour.
- Serve with a side of steamed rice, and chili paste and ground szechuan pepper as desired.
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