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Thick Mushroom Soup with Tofu and OmniPork

Time: ≤60mins Veg. Cat.: Ovo-vegetarian Cooking: Boil Category: Banquet Dish Servings: 2 Author: Cecilia (Papaya Kitchen)

Ingredients

Omnipork

230g

Soft Tofu

1 block (diced)

Golden Mushroom

1 packet (diced)

Shiitake Mushroom

5 pieces (thinly sliced)

Coriander

2 bundles (diced)

Egg White

x1

Corn Starch

2 tbsp

Water

100ml

Seasoning

Mushroom Powder

1 tsp

Salt

Sesame Oil

2 tsp

Marinade

Oil

2 tsp

Pepper

Steps

Step 1

Marinate the defrosted OmniPork using oil and pepper.

Step 2

Cook marinated OmniPork in a heated wok, use a spatula to break it up into small grains. Pan fry the golden mushroom and shiitake mushroom separately until it is soft.

Step 3

Boil water using a separate pot. Add in mushroom powder, diced tofu, golden mushroom and shiitake mushroom.

Step 4

Add in corn starch water and boil until the soup has thickened. Add OmniPork and egg white.

Step 5

Season the soup with salt and sesame oil. Add coriander and serve.

Tips

Pan frying the ingredients before boiling will enhance the flavour and also remove the grassy taste in mushrooms!