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Seaweed & King Oyster Mushroom In Fermented Beancurd Soup

by Che-Cheh on March 2, 2011 12,732 views

in Quick & Easy, Soup, Vegetable

This is a super easy soup that was invented by yours truly. I was hooked with fermented beancurd (thanks to my dad), Korean dramas and healthy eating. So I took all these and made them into a soup recipe. :P You may like it or err… maybe not. Why don’t you try it and tell me? Hehe

Seaweed & King Oyster Mushroom In Fermented Beancurd Soup

Seaweed & King Oyster Mushroom In Fermented Beancurd Soup.

My ingredients are super simple too. Mainly they are seaweed/kelp, mushroom and carrot. Feel free to add tofu or beancurd if you have them. My broth is made of fermented beancurd. Nothing Korean about this. Haha

First thing first, roughly chop 2 cloves of garlic.

Slice Carrot

Then slice carrot into thin sticks.

Slice King Oyster Mushroom

Next chop king oyster mushroom (also known as eryngii) into square pieces.

In a saucepan, boil 700ml of water.


Seaweed bought from 100Yen shop. It’s dried naturally. I boiled it beforehand.
I think it looks more like kelp to me. Don’t you think so?

Add Seaweed Into Boiling Water

Add a handful of seaweed into boiling water.

Fermented Chili Beancurd

This is the fermented chili beancurd that I used.

Fermented Chili Beancurd

How it looks like…

Fermented Chili Beancurd

Take 1 piece and add to the broth. (ohmy they’re calling me…)
Use the same spoon and mash the beancurd block.

Add Fermented Chili Beancurd to Broth

Also add 1 tablespoon of the sauce to the broth.

Let the broth come to the boil again.

Add Carrot & Mushroom in Broth

Lastly add carrot and oyster mushroom. Let the broth come into boil for 1 last time.

Seaweed & King Oyster Mushroom In Fermented Beancurd Soup

Oh yummy yummy yummy…
Must eat it hot ya.
Super healthy soup. :)

Print This Recipe Print This Recipe
Seaweed & King Oyster Mushroom in Fermented Beancurd Soup
1~2 servings

700ml water
a handful of seaweed/kelp
1 piece fermented chili beancurd
1 tablespoon chili beancurd sauce
1 king oyster mushroom (eryngii)
1 carrot (6cm long)
2 cloves garlic, roughly chopped

1. Roughly chop garlic.

2. Slice carrot into thin sticks and king oyster mushroom in squares.

3. In a saucepan boil 700ml of water. Add seaweed/kelp once the water is boiling.

4. Then add fermented chili beancurd and sauce. Use a spoon to mash the beancurd block. Let the broth come to the boil again.

5. Next add carrot and oyster. Let the broth come into boil for 1 last time. Serve hot.

Hope you like it.

{ 16 comments… read them below or add one }

Nava Krishnan March 2, 2011 at 9:45 pm

surely easy to make, like the adding the seaweed into the soup.


Che-Cheh March 3, 2011 at 9:47 am

Yeah can do it even with 2 eyes close. Hehe


cazzycazz March 3, 2011 at 12:08 am

I am officially a fan of yours from now on!! I love healthy soupy meal for dinner, and i love fermented bean curd too!! This dish is so simple and easy, it’s really ideal for busy people who gets home late most of the night :) Thanks Amy for sharing!

Btw, couldn’t remember at which post of yours that i asked of your excellent photography. Loving all the pictures, did you use a dslr? I can never manage cooking and taking good pictures at the same time :(


Che-Cheh March 3, 2011 at 9:53 am

So you love fermented beancurd too? Wehee Hi-5!!! Thanks :)

Yes I use DSLR. My pictures are no really that good. You should look at other cooking blogs’ pictures.

Cooking while taking pictures… well you gotta practice a lot, act fast and identify the best natural light there is in your kitchen. My only natural light is coming from a small window. :(


Yi @ Yi Reservation March 3, 2011 at 2:43 pm

This soup looks so awesome! I’ve used fermented bean curd in a soup. I gotta try this out next time. Thanks for sharing.


Che-Cheh March 4, 2011 at 9:21 am

You’re welcome :)


tigerfish March 3, 2011 at 11:35 pm

Lovely soup! Usually I just hydrate the dried kelp/seaweed in water and they are ready to use.


Che-Cheh March 4, 2011 at 9:26 am

Thanks for the tip. Didn’t know we can just soak ‘em in water. I thought need to boil them. :P


cazzycazz March 4, 2011 at 5:36 pm

Thanks for the photography tips! Your pictures are truly lovely, really :) My kitchen is too dim & i often cook only at night, even during the day it’s not bright enough either. Yes i have my DSLR, my 50mm lens doesn’t auto focus on my cam, so it makes snapping really tough. Gonna get a high-end compact soon so i don’t have to upgrade my gears as yet :) Thanks for sharing!


Che-Cheh March 7, 2011 at 9:16 am

If you have a window in your kitchen, you can take pictures of the food near the window. Find out the best time when there is light coming in. Sometimes I open my kitchen’s back door so that I can have more light. Haha

I use 50mm lens for my cooking pictures. They’re perfect. Why don’t you get another 50mm lens that will auto focus? They don’t cost much. About RM450-RM500 for f/1.8.


cazzycazz March 9, 2011 at 12:34 am

I cooked this dish earlier on for dinner and i loved it soooo much! I blogged about it and tagged you back, hope you don’t mind??


About photography.
The prob i face here is i cook mostly at night after working hour, that’s why i have insufficient lights. When the ceiling lights on, despite when i position myself, there is always shadow overcasting the object, it makes my shooting really tough.

When i take the food to dinning table, my down lights is too strong and bright, shadows all over the object. My biggest issue is, i am using the same lens, it’s 50mm f1.8D, but it doesn’t auto focus on my Nikon D3000. Unless in invest in changing the body and so my 50mm could auto focus, or i buy a G lens @_@.
Anyway, should bother you with all these! Love your pictures and cooking :) Thanks for sharing.


Che-Cheh March 9, 2011 at 6:22 pm

I don’t mind of course. In fact I wanna say thank you for trying my recipe and liking it. Thank You! :)

I face the same problem too when I take food photos at night. I guess that’s why some photographers uses flash with soft box.

Hmm I check your camera spec. Your camera is not compatible with G and D lens (no autofocus function like you said). It’s compatible with AF-S and AF-I lens though. But Nikon doesn’t produce 50mm f/1.8 for AF-s and AF-I. They have 50mm f/1.4G AF-S lens. Quite a pricey lens.


cazzycazz March 10, 2011 at 11:24 am

Thank you Amy for your advice!

Ops I got all lenses mixed up and gotten confused :P Ya I tried on my friend’s 50mm f1.4, truly amazing! But of cost, it’s really pricey and I don’t think I want to invest this much just to get the auto focus function on my entry-level unit. I have just gotten a high-end compact, a Lumix LX5, the lens caters to f2, which is good enough for me for time being :) I guess instead of buying an expensive lens, I will upgrade my unit to a D90 later in the future, then only I will get a flash gun.

I will just have to find ways to improve the pictures for time being, especially
night shots :(

Just love your photography and looking forward to see more
of your great shots!

Thanks for sharing Amy!


Che-Cheh March 11, 2011 at 11:25 am

Hey congrats at your new purchase. :)

Haha I’m still learning. I shot a lot of ugly photos too. :P

You’re welcome.


keeyit November 15, 2012 at 11:50 am

First time, saw using Nan Ru to cook soup.. Next time I tried then..

Browsing your blog to see if you got any recipe on making mihun soup… hehe… then realize u seldom cook soup le… hahaha.. :P


Che-Cheh November 15, 2012 at 6:03 pm

Hi Keeyit,

Long time no see. No more blogging? Miss you leh.

Yes must try this recipe ya. Sendiri create punya. Haha. Ya I seldom cook soup and even if I did, they’re just normal one. Not good enough to share. Keke


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