Seasonal Vegetarian Fresh Soup

A light, fresh, and nourishing seasonal vegetarian fresh soup made with shiitake mushrooms, silken tofu, carrots, corn, and fresh spinach seasoned simply with salt.

Ingredients

• 1 handful dried shiitake mushrooms
• 0.5 block silken tofu
• 0.5 carrot
• 0.5 cup corn kernels
• 1 handful fresh spinach
• 1 tbsp cornstarch
• 1000 ml water
• to taste salt
• 1 tbsp cooking oil

Instructions

1. 1Soak Shiitake Mushrooms

   

   Take a handful of dried shiitake mushrooms and place them into a ceramic bowl to soak in warm water until rehydrated.

   Tip: Ensure the water is warm to speed up the rehydration process.
2. 2Dice the Mushrooms

   

   Once the shiitake mushrooms are fully rehydrated, transfer them to a wooden cutting board and dice them into small pieces using a knife.

   Tip: Cut them into uniform small pieces so they blend well into the soup texture.
3. 3Dice Tofu and Carrots

   

   Take half a block of silken tofu and half a carrot, then slice and dice them into small cubes on the cutting board.

   Tip: Handle the silken tofu gently to prevent it from breaking apart while cutting.
4. 4Sauté Diced Mushrooms

   

   Heat a small amount of oil in a black pot on the stove, add the diced rehydrated shiitake mushrooms, and sauté them until they develop a slight charred aroma.

   Tip: Sautéing until slightly charred enhances the rich umami flavor of the mushrooms.
5. 5Add Carrots

   

   Add the diced carrots into the pot along with the sautéed mushrooms and continue to stir-fry them together.

   Tip: Cook until the carrots begin to soften slightly before adding liquids.
6. 6Add Boiling Water

   

   Pour 1000ml of boiling water into the pot with the sautéed mushroom and carrot mixture, then cover and let it simmer for three minutes.

   Tip: Using boiling water helps maintain the cooking temperature and brings the soup to a quick simmer.
7. 7Add Silken Tofu

   

   Add the diced silken tofu into the simmering soup, cover, and continue cooking over low heat for about three minutes.

   Tip: Handle the silken tofu gently to prevent it from breaking apart when added to the pot.
8. 8Add Corn Kernels

   

   Add half a cup of corn kernels into the pot along with the tofu, and continue simmering over low heat.

   Tip: Fresh corn kernels add natural sweetness and texture to the light broth.
9. 9Prepare Cornstarch Slurry

   

   Mix one spoonful of cornstarch with half a bowl of water in a small bowl to create a smooth slurry for thickening the soup.

   Tip: Mix thoroughly to ensure there are no lumps before adding it to the hot soup.
10. 10Add Fresh Spinach

    

    Place a handful of fresh spinach leaves into the pot to introduce a vibrant green color and fresh taste.

    Tip: Add greens near the end so they retain their bright color and tender-crisp texture.
11. 11Thicken and Finalize Soup

    

    Season the simmering soup with a little salt, pour in the prepared cornstarch slurry while stirring, and let it come to a final boil before serving.

    Tip: Stir gently as you pour the slurry to ensure even thickening throughout the soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions