Mussel And Bean Curd Soup Recipe
Summary
Ingredients
| Mussels | 1 Kilogram, scrubbed | |
| Sunflower oil | 1 Tablespoon | |
| Onions spring | 2 , finely sliced | |
| 900 ml chinese stock | ||
| 2 cakes bean curd, cut into small dice | ||
| 200g can straw mushrooms,drained and cut in half | ||
| Chinese Cabbage leaves | 2 , shredded | |
| Cornflour | 3 Teaspoon | |
| Water | 2 Tablespoon | |
| A few drops of sesame oil, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the cleaned mussels in a wide pan with a little water.
Cover with a lid and boil hard until the shells have opened, shaking the pan occasionally.
Remove the mussels from their shells and reserve.
Discard mussels that have not opened.
Heat the oil in a wok.
Add the spring onions and stir-fry gently for a few seconds.
Add the stock, bean curd, mussels, straw mushrooms, Chinese cabbage, salt and pepper, simmer gently for 5 min.
Blend the cornflour with the water and stir it into the soup to thicken it slightly.
Cover with a lid and boil hard until the shells have opened, shaking the pan occasionally.
Remove the mussels from their shells and reserve.
Discard mussels that have not opened.
Heat the oil in a wok.
Add the spring onions and stir-fry gently for a few seconds.
Add the stock, bean curd, mussels, straw mushrooms, Chinese cabbage, salt and pepper, simmer gently for 5 min.
Blend the cornflour with the water and stir it into the soup to thicken it slightly.
Chef
