332 Thai Mixed Vegetable Soup

332 Thai Mixed Vegetable Soup

332 Thai Mixed Vegetable Soup

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332 Thai Mixed Vegetable Soup

INGREDIENTS (4-6 servings)

  • 2 cups of bok choy, cut into bite-sized chunks
  • 1 cup of (pearl) oyster mushrooms, roots removed and torn in half
  • 1 cup of bamboo fungus; after rinsing, soak in water until soft, remove the roots, and cut into large pieces, blanch and drain before using
  • 1/2 cup of black fungus, soak in water until soft, remove the stem, cut into large pieces, and drain before using
  • 1 ear of corn, cut into 5-6 pieces
  • 1 cup of bean curd sheets/tofu skin
  • 1/2 cup of red dates/jujubes, soaked in water until they start to swell
  • A little bit of ginger, sliced
  • 7-10 cups of water
  • A little bit of Chinese celery, chopped
  • A few goji berries/wolfberries
  • A pinch of salt
  • A pinch of pepper
  • A dash of black sesame oil

DIRECTIONS

Step 1
Heat the black sesame oil in a large pot and stir fry the ginger, black fungus, bean curd sheets, and bamboo fungus.
Step 2
Add the water, corn, and red dates. Cover the pot and cook until the soup begins to boil.
Step 3
Remove the lid and add the bok choy, oyster mushrooms, goji berries, and salt. Stir and continue to let the soup boil for 1 minute. Finally stir in the pepper and Chinese celery, and serve.