This is a super easy soup that was invented by yours truly. I was hooked with fermented bean curd (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
Seaweed & king oyster mushroom in fermented bean curd soup.
My ingredients are super simple too. Mainly they are seaweed, mushroom and carrot. Feel free to add tofu or bean curd if you have them. My broth is made of fermented bean curd. Nothing Korean about this. Haha
First thing first, roughly chop 2 cloves of garlic.
Then slice carrot into matchsticks and chop king oyster mushroom (also known as eryngii) into square pieces.
In a saucepan, boil 700ml of water.
Seaweed bought from 100 Yen shop. It’s dried naturally. I boiled it beforehand.
Add a handful of seaweed into boiling water.
Take a piece of fermented chili bean curd and add to the broth. Ohmy they’re calling me! Use the same spoon and mash the bean curd block.
Also add 1 tablespoon of the sauce to the broth.
Let the broth come to a boil again.
Lastly add carrot and oyster mushroom. Let the broth come into boil for 1 last time.
Oh yummy yummy yummy…
Must eat it hot ya.
Super healthy soup. 🙂
Seaweed & King Oyster Mushroom in Fermented Bean Curd Soup
a handful of seaweed/kelp
1 piece fermented chili bean curd
1 tablespoon chili bean curd 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 bean curd and sauce. Use a spoon to mash the bean curd 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.