KOMPAS.com – During the rainy season, soup is always the right choice. This time, try making beancurd mushroom soup with thick sauce for lunch.
The following mushroom beancurd soup recipe combines tofu, vegetables and fresh shrimp. So it tastes more savory and delicious.
Also read:
Beancurd mushroom soup recipe
If you are interested in making beancurd mushroom soup at home, the recipe from the book “210 Recipes for a Variety of Favorite Flavors for Daily Menus and Receptions” by Sufi SY (2015) published by PT Gramedia Pustaka Utama can be imitated by beginners:
Ingredients for beancurd mushroom soup:
- 1 liter meat stock (boil)
- 200 grams of shrimp (peel the shell and wash clean)
- 100 grams fresh straw mushrooms (clean and divide into 2)
- 1 sheet of tofu flower (soak until soft, then cut into pieces)
- 1 carrot (cut into pieces)
- 40 grams peas (remove both ends)
- 1 stalk celery (roughly sliced)
- Enough butter for frying
- 4 cloves garlic (crushed)
- 1 spring onion (cut into 2 centimeters)
- 1/4 nutmeg (crushed)
- 1/2 teaspoon ground pepper
- Fine salt to taste
Also read:
1. Heat 1/2 tablespoon butter then saute the garlic and spring onions until fragrant. After that, remove from heat and transfer the sauteed onions into the boiling broth.
2. Add nutmeg, ground pepper and salt to the broth, then stir and cook over low heat until the spices are absorbed, about three minutes.
3. In a separate frying pan, heat 1/2 tablespoon butter then saute the shrimp until they change color. After that, remove and pour the shrimp into the boiling broth.
4. Add the beancurd, mushrooms, carrots and peas into the broth, then stir and cook until all the ingredients are cooked. Adjust the taste with salt and seasoning, then sprinkle with celery before serving.
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