I digress once again.
Well, been feasting non-stop past few months and realised I piled on at least 1-2kg! *GASP* Not after I spent so much effort exercising and dieting last year right? Time
Saw a FB video (https://www.facebook.com/imjunepower/videos/1748120712122196/?pnref=story) about this 5-colours veggie soup 五行蔬菜湯 which supposedly helps in dieting. Yes, certainly suitable for me, since I always try to cut down on carbo and this soup looks quite satiating with so many ingredients.
White - tofu, mushrooms
Yellow - sweet corn, ginger
Orange - carrot
Black - black fungus
Green - spring onion, parsley
I guess there's no hard and fast rule about the variety of vegetables used, feel free to explore various types of vegetables to suit your personal preference :)
I added an egg to sweeten the soup and used chicken stock as soup base; so for vegetarians, the egg can be omitted and stock can be vegetable broth or just those vegetarian mushroom flavouring.
5-colour veggie tofu stew 五色蔬菜豆腐羹
- Corn kernels from 1 sweet corn
- 125g fresh black fungus, cut into thin strips
- 6 pcs fresh shiitake mushroom, cut into thin strips
- 2 packets enoki mushroom, cut into 3-4 sections
- 2 small carrot, finely shredded
- 25g ginger, finely shredded
- 1 box pressed firm tofu, cut into strips
- 3 stalks spring onion, finely chopped
- 1-2 stalks chinese parsley, finely chopped
- 400ml chicken stock + 200ml water
- 1 egg
- Corn starch and water
- 2-3 tbsp chinese cooking wine
- Salt and pepper, to taste
- Sesame oil, rahyu (Jap chilli oil), black vinegar, to taste (optional)
- Heat up cooking pot with 1 tbsp of olive oil (medium heat), add ginger and stir-fry till fragrant.
- Add carrot and stir-fry for a minute. Add the sweet corn, black fungus and mushrooms, stir-fry for a minute and add 2-3 tbsp of chinese cooking wine. Stir-fry till the ingredients are slightly softened.
- Add chicken stock and water, mix well with the ingredients. Cover and bring to boil.
- Add the tofu, stir gently to mix.
- Add slightly beaten egg, stir gently to mix.
- Make a slurry with 2 tsp of corn starch and 2 tbsp of water, add to thicken the soup slightly.
- Add salt and pepper, to taste.
- Serve with chinese parsley, spring onion, sesame oil, rahyu, black vinegar, to taste.