Introduction
This Chinese vegetarian version of shark's fin is surely more friendly to all
the sharks that are near extinct, not forgetting its higher health
benefits, ideal for all Asian food lovers.
Serving size: 4
Preparation time: 30 minutes
Ingredients
1/2 oz shiitake mushrooms, soak and trim
5 oz bean curd sheet
1 1/3 oz mung bean vermicelli
2 slices ginger
1/2 tbsp vegetable oil
5 cups vegetarian stock
3 oz golden mushrooms, wash and drain
A sprig of parsley
Seasoning for mushrooms:
1 tsp light soy sauce
1/2 tsp table sugar
1/2 tsp vegetable oil
3 tbsp water
Seasoning:
2 tsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp raw sugar
1/2 tsp table salt
1/2 tsp flavor enhancer (MSG)
2 tbsp cornstarch
4 tbsp water
Dash of sesame oil
Dash of pepper
Method of preparation Mix shiitake mushrooms with seasoning for mushrooms, steam for
15 minutes, shred thinly.
Wash bean curd sheet in warm water, wipe dry and shred thinly.
Soak and cut mung bean vermicelli into 3" long sections.
Saute ginger with oil until fragrant, dispose of the ginger.
Add vegetarian stock, bring to a boil.
Put in mushroom shreds and mung bean vermicelli, mix well.
Add seasoning, bean curd sheet, golden mushrooms and parsley, stir well.
Dish into a big soup bowl.
Method of serving
Scoop into small individual soup bowl, served warm as a la carte, or with cooked rice or noodles.