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Chinese angel hair or black moss fungus,
is known among the Vietnamese Chinese who has migrated from China, for its
blood-building properties, and as a tonic food that turns grey hair black
again. It's also a delicious food with a delicate herbal flavor and chewy
texture. Here it's combined with tofu and green peas to make a tasty,
nourishing soup that's easy to prepare. Ingredients :
Serves 4 |
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1
liter
1/2 teaspoon
1
1
cake
80 g
1
handful
3
teaspoons
2
teaspoons
2
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Vegetarian soup stock, or plain water
Salt
Medium carrot, peeled and diced into 1/2 cm cubes
Soft tofu (about 200 g), cut into 1/2 cm cubes
Fresh or frozen green peas
Dried black moss fungus,
washed and soaked 10 minutes in cool water
Cornflour, dissolved in 3 tablespoons cold water
Sesame oil
Spring onions, chopped, for garnishing
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Method :
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Bring the stock or water to a full boil
with the salt.
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Add the diced carrot and tofu, cover,
reduce heat to medium, and simmer for 3 minutes.
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Add the green peas and fungus to the soup,
cover and simmer for a further 2 minutes.
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Stir the cornflour mixture into the soup.
The soup will thicken as it returns to the boil.
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Drizzle in the sesame oil, add the spring
onions, stir and turn off heat.
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Ladle into individual bowls and serve.
This soup goes well with a dash of ground
black or Sichuan peppercorn. Another nice embellishment is to add a
small handful of very fresh mung bean sprouts to each serving bowl
before lading in the soup, this adds both fresh flavor and a pleasant
crunch to the texture.
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