Black moss fungus or "angel hair" is known for its blood-building properties and as a tonic food that turns grey hair black again. Here, it's combined with soft tofu and green peas to make a tasty, nourishing soup.
Serves : 4
Preparation time :
5 minutes+ 10 minutes soaking time
Cooking time :
20 minutes
Ingredients :
1 liter (4 cups) vegetarian soup stock or water
1/2 teaspoon salt
1/2 teaspoon black pepper
1 carrot, peeled and diced
1 cake soft tofu (about 250g or 9 oz ), cubed
50g (1/2 cup) fresh black Chinese mushroom, dried or 5 pieces dried black mushrooms, washed and soaked in hot water for 10 minutes and diced
80g (1/2 cup) fresh or frozen green peas
1 handful dried black moss fungus, washed and soaked 10 minutes in cool water
3 teaspoon cornflour mixed with 3 tablespoon cool water
2 teaspoon sesame oil
50g (1 cup) fresh bean sprouts, washed and trimmed
2 spring onions, chopped, to garnish
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Method :
- Bring the stock or water and the salt and pepper to a full boil, then add the diced carrot and tofu cubes. Cover, reduce the heat to medium, and cook for 3 minutes.
- Add the mushrooms, peas, and fungus to the soup, cover, and cook for another 2 minutes.
- Stir the cornflour mixture into the soup and it will thicken as it comes to a boil. Dri zz le in the sesame oil, stir, and turn off the heat. Ladle into individual bowls, sprinkle bean sprouts and spring onions into each bowl and serve.
Notes :
If black moss fungus is not available, use 60g (1/2 cup) glass noodles, soaking in hot water for 10 minutes to soften
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