Mummy's Perfect Kuey Teow Mushroom Soup
Months ago, I mentioned to mum how much a friend loved her 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 morning....to 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.
Ingredients
- Ingredients
- of vegetable oil3 tbsp
- of vegetable stock (preferably home-made)6 cups
- 6 garlic, chopped
- of ginger, chopped2 inches
- 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)0.5 cup
- 8 cherry tomatoes
- 10 fishball (optional)
- 2 fishcake, sliced (optional)
- crushed black pepper2 tsp
- salt2 tsp
Instructions
- 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.