As this is a vegetarian soup you can use a bought vegetable stock bouillon, but it's best if you make your own vegetable stock by simmering an onion or two, a head of garlic plus a bunch of trimmings from white or Asian cabbage, spring onions, ginger and a bit of celery for 20-30 mins.
Thai Style Simple Soup Of Silken Tofu, Asian Mushrooms & Morning Glory
Serves: 4
Preparation time: 20 mins
Ready in: 15 mins
Ingredients:
- 200g morning glory, cut into 3 inch lengths
- 1 ltr vegetable stock ideally homemade (see intro)
- 1.5 tbsp sea salt
- 1 tbsp white sugar
- A pinch of ground white pepper
- 4 tbsp light soy sauce
- 200g mixed Asian mushrooms - like shimeji, oyster or king oyster, cut or torn into bite sized pieces
- 2 inches of ginger cut into batons (julienne)
- 4 spring onions, finely sliced
- Approx 250g silken tofu
- 1 tbsp deep fried garlic in oil (see below for method*)
- A few picked coriander leaves
*To make the fried garlic in oil - pound 6 garlic cloves in a pestle and mortar until a fairly fine paste (or finely chop) then fry in 4 tablespoons of plain oil until light golden in colour.
Drain the garlic, reserving the oil. When the oil has cooled, return the garlic. This will keep for two weeks in a sealed container.
Method:
- First blanch the morning glory: bring a pot of water to a rapid boil, add a pinch of salt, then throw in the morning glory. Boil for 30 secs, now drain and refresh under cool running water, draining again and setting aside for later.
- Bring the veg stock to the boil. Add the salt, sugar, soy sauce and white pepper.
- Now add the mushrooms and simmer for about 5 mins.
- Now take 4 soup bowls and divide between them the ginger batons, sliced spring onion, blanched morning glory and spooned chunks of the silken tofu.
- Add a teaspoon of fried garlic in oil to each bowl and then ladle over the mushroom and soup stock.
- Garnish with coriander leaves
Recipe courtesy of Singha
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