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. 😛 You may like it or err… maybe not. Why don’t you try it and tell me? Hehe
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.
In a saucepan, boil 700ml of water.
Let the broth come to the boil again.
Seaweed & King Oyster Mushroom in Fermented Beancurd Soup
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.