Ingredients with Measurements:
- 1 cup of dried shiitake mushrooms
- 1 block of firm tofu, cut into small cubes
- 1 cup of dried wood ear mushrooms
- 1 cup of dried lily flowers
- 1 cup of dried black fungus
- 1 cup of dried bean curd sticks
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of vegetable oil
- 8 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- Salt and pepper to taste
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Green onions, chopped for garnish
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Soak the dried shiitake mushrooms, wood ear mushrooms, lily flowers, black fungus, and bean curd sticks in warm water for 30 minutes or until they are soft.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
3. Add the soaked mushrooms, lily flowers, black fungus, and bean curd sticks to the pot. Stir well.
4. Pour in 8 cups of water and bring to a boil. Reduce the heat to low and let it simmer for 30 minutes.
5. Add the cubed tofu, soy sauce, and oyster sauce to the pot. Season with salt and pepper to taste.
6. In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the pot and stir well.
7. Let the soup simmer for another 10 minutes or until the soup has thickened.
8. Serve the soup hot and garnish with chopped green onions.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms.
- Dried wood ear mushrooms can be substituted with dried shiitake mushrooms.
- Dried lily flowers can be substituted with dried goji berries.
- Dried black fungus can be substituted with dried cloud ear mushrooms.
- Dried bean curd sticks can be substituted with fresh bean curd sheets.
Variations:
- Add sliced carrots and celery for a more vegetable-heavy soup.
- Use vegetable broth instead of water for a richer flavor.
- Add a dash of sesame oil for a nutty flavor.
Tips and tricks:
- Soak the dried ingredients in warm water for at least 30 minutes to ensure they are fully rehydrated.
- Cut the tofu into small cubes to ensure they cook evenly.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle. Garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, add more cornstarch to thicken it.
Food safety advice:
Make sure to fully rehydrate the dried ingredients before cooking.
Food history:
Dried pot is a popular cooking method in China that involves cooking ingredients in a clay pot over a high heat. This soup is a simplified version of the traditional dish.
Flavor profiles:
This soup is savory and earthy with a hint of sweetness from the dried lily flowers.
Serving suggestions:
Serve the soup as a main course for a vegetarian meal.
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