Watercress soup with paddy straw mushroom

 

Ingredients: serves 5 people

-          500 g watercress

-          200g fresh paddy straw mushroom, 3/4 inch in cap diameter chosen only.

-          2 pieces of firm tofu ( about 200g)

-          1 ripe apple

-          1 pear

-          2 small size jicamas ( also known as yam bean, Mexican water chestnut, Mexican turnip)

-          1 liter clean water

-          2 teaspoon broth mix ( pork or chicken flavor)

-          1 tablespoon of fish sauce

-          1 teaspoon of granulated sugar

-          1 teaspoon seasame oil

-          A pinch of ground white pepper

-          2 stalks fresh coriander

Preparation:

-          Fresh paddy straw mushroom: trim off and discard any damage spots, and dirty or tough stems ( specially the end of stem) , soak in cool water with 1 teaspoon salt  about 10-20 minutes, drain in a colander and rinse under cool running water. Cut into half lengthwise from the cap.

-          Watercress: soak in cool water with a pinch of salt about 10 minutes. Rinse and drain in a colander.

-          Firm tofu: cut into ¾ inch cubes.

-          Apple, pear, jicama: clean and remove the peel. Cut into 3/4 inch cubes.

-          Coriander: discard the root and clean by soaking in cool water for a few minutes. Drain and finely chop.

How to cook:

1.      Place a pot over medium high heat. Pour in 1 liter clean water. When the water comes to the boil,  add cubes of apple, pear and  jicama . Cover and cook for 30 minutes. 

2.      Uncover, use a slotted spoon to scoop apple, pear, jicama out of the pot.

3.      Add paddy straw mushroom, firm tofu and cook in boiling water for 2 minutes.

4.      Season with broth mix, sugar, fish sauce and sesame oil.

5.      Lower the heat to medium, add watercress and immediately turn the heat off.

Serving:

Spoon the soup into a large bowl and top with coriander and pepper.  Eating hot  with warm rice.

Posted in: Mushrooms,Vegetables,Vegetarian