Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 cup sliced mushrooms
- 1 cup diced tofu
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, thinly sliced
- 1 tablespoon chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a large pot, bring 4 cups of water to a boil.
3. Add the sago pearls to the boiling water and stir gently.
4. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. In a separate pan, heat the vegetable oil over medium-high heat.
6. Add the garlic and ginger and sauté for 1 minute.
7. Add the mushrooms and tofu and cook for 5 minutes, stirring occasionally.
8. Add the soy sauce, rice vinegar, salt, and black pepper to the pan and stir to combine.
9. Add the mushroom and tofu mixture to the pot with the sago pearls and stir to combine.
10. Simmer for an additional 5 minutes.
11. Ladle the soup into bowls and top with sliced green onions and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 7g
- Carbohydrates: 27g
- Protein: 7g
- Fiber: 2g
Substitutions for ingredients:
- Shitake mushrooms can be substituted for sliced mushrooms.
- Firm tofu can be substituted for diced tofu.
Variations:
- Add diced carrots and celery for a heartier soup.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Be sure to rinse the sago pearls before cooking to remove any excess starch.
- Stir the sago pearls gently to avoid breaking them apart.
- Adjust the seasoning to taste.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a deep bowl with a garnish of sliced green onions and chopped cilantro.
Garnishes:
- Sliced green onions and chopped cilantro
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sago pearls are too sticky, rinse them again in cold water before cooking.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sago pearls are a common ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
- This soup has a savory and slightly tangy flavor from the soy sauce and rice vinegar.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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