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Hongkong - Mushroom and Coriander or Spring Onion Soup Recipe
|Mushrooms||1⁄4 Kilogram, cut washed and cleaned|
|Onions spring||4 , finely chopped|
|Coriander||1⁄2 Cup (8 tbs), finely chopped|
|Coriander powder||1 Teaspoon, ground|
|Cumin powder||1⁄2 Teaspoon, ground|
|Soya sauce||1 Tablespoon|
|Chili sauce||1 Teaspoon|
|Pepper||1⁄2 Teaspoon, ground|
|Vegetable oil||2 Tablespoon|
|Hot water/Vegetable stock||4 1⁄2 Cup (72 tbs)|
Calories 93 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1212.5 mg50.5%
Total Carbohydrates 4 g1.5%
Dietary Fiber 1.7 g6.6%
Sugars 1.5 g
Protein 3 g5.3%
Vitamin A 5.9% Vitamin C 8.4%
Calcium 3.6% Iron 5.7%
*Based on a 2000 Calorie diet
Cut the caps into thin slices and then cut across three times.
Heat oil in a heavy bottom saucepan add onions and fry gently for 5 minutes.
Add mushrooms, coriander powder, cumin powder and continue to stir fry for another 5 minutes.
Add salt and pepper.
Cover the pan, turn the heat on very low and allow to cook for 10 minutes.
Add water or vegetable stock, bring to boil, add fresh coriander or spring onion and simmer for 10 minutes.
Add cornflour mixture with soya sauce and chilli sauce.
Stir and cook until thick.