Your favorite ingredients are like an energy source that not only gives you power. They also increase your good mood to make you excited and feel happy.
We often have cravings for certain foods. But as much as possible I divert my feeling of hunger for healthy food. The simplest is fruit, and the next choice is vegetables.
There are many ways to serve vegetables. Starting from salads to various side dishes that are stir-fried, baked, and or added with gravy. Of course, I'm a favorite of all kinds of dishes. It's just adjusted to my mood. I am very grateful that God gave me the talent to cook. So, I can cook the food that I want to enjoy.
This time I will share about Mushroom Tofu Soup which is warm and feels comfortable on the body. The savory taste is like a treat to me better. Plus the balance of taste from a bit of sweetness that comes from the sweet soy sauce ingredients. In Indonesia, we really like sweet soy sauce to add sweetness but savory. So, the overall taste is not flat on just one taste reference. In addition, of course, this soup is rich in spices from lemongrass, celery, ginger, and bay leaves.
The Ingredients
- 150 grams of mushrooms
- 250 grams of tofu
- 3 tablespoons of sweet soy sauce
- 5 small cloves of red onion
- 7 cloves of garlic
- 3 candlenuts
- 2 sticks of lemongrass
- 2 bay leaves
- a tumbled size of flattened ginger
- 50 ml of water to blend spices
- 500 ml of water to make soup
- enough celery according to your taste
- 1 teaspoon of salt
For the mushrooms, I use white shimeji mushrooms. I deliberately chose the mushroom type because I like the chewy texture. You can also use button mushrooms as a tasty alternative. It doesn't affect the taste at all. Anyway, you can also use this type of oyster mushroom, it's just that the texture will be soggy.
Cooking Instructions
Make white seasoning. Blend red onion, garlic, and candlenut with 50 ml of water. You can also smooth the seasoning using a traditional pounder. After it becomes smooth seasoning, add water and stir well. White seasoning is also ready to be used for soup seasoning.
Heat a little cooking oil. Then add white seasoning, lemongrass, bay leaves, and flattened ginger.
Cook them until they smell good. Then, add water and sweet soy sauce. Bring them to boil.
Add mushrooms to the boiled gravy. Then cover the pot with a lid. Cook them for about 5-10 minutes according to your mushroom texture.
The chewier and thicker the mushrooms, the longer the cooking process will take.
Just before the mushrooms are cooked, add the tofu that has been cut before. Also, add chopped celery. Add 1 teaspoon of salt and taste correction before removing them.
Serve mushroom tofu soup while warm. You can add fried onions to add richness to the taste. Also, mushroom tofu soup is suitable as a side dish with rice. At least, that's what I often do with my husband. Double happiness, indeed. What's your favorite soup?
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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