• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 100g gluten balls (min kan cheong)
  • 15 dried mushrooms
  • (A):
  • 6 slices tong kwai
  • 3 tbsp kei chee
  • 12 black dates
  • 20g tong sum
  • 9 cups water
  • Seasoning:
  • 1 1/2 tsp salt
  • 1 tsp monosodium glutamate
  • 1 tbsp light soya sauce
  • 1 tbsp oil

Instructions

  1. Pit black dates. Soak gluten balls and mushrooms until soft.
  2. Boil water in a pot. Pour in ingredients(a). Cook for two hours on a low flame.
  3. Add gluten balls, mushrooms and seasoning ingredients. Cook for another 45 minutes. When ready to serve, add 1 tbsp oil.
  4. This soup can be used as a master stock and served with noodles. If you use the pressure cooker, you need only 30 minutes. You can also buy vegetarian master stock from speciality shops.

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