Monday, 12 September 2011

Mummy's Perfect Kuey Teow Mushroom Soup

Months ago, I mentioned to mum how much a friend loved her Mushroom Soup. The morning this friend planned to come by for Raya, I went to the kitchen to begin cooking for my guests at 7am in the be greeted by a huge pot of Mushroom Soup....all ready cooked by my mother. Mums will always be Mums...They come with a huge beautiful heart. ♥
  • 3 tbsp of vegetable oil
  • 6 cups of vegetable stock (preferably home-made)
  • 6 garlic, chopped
  • 2 inches of ginger, chopped
  • 1/2 cup each of 6 different varieties of mushrooms (choose from either shiitake mushroon, button mushroom, oyster mushroom, enoki mushrooms, porcini mushroom, snow fungus, chinese black mushroom, straw mushroom, wood ear fungi)
  • 8 cherry tomatoes
  • 10 fishball (optional)
  • 2 fishcake, sliced (optional)
  • 2 tsp crushed black pepper
  • 2 tsp salt 
    1. Heat oil in a large pot.
    2. Sautee the ginger & garlic briefly.
    3. Pour in the stock & allow to boil on low fire.
    4. As the stock begins to boil, put in all the different varieties of mushrooms.
    5. Flavour with salt & pepper.
    6. Put in the fishball & fishcake. 
    7. Turn off the heat & put in the cherry tomatoes.
    8. Can be served with kuey teow, mee hoon or yellow noodles.

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authorMarina Mustafa. Author of ten cookbooks.

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