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Preparation
20 minutes
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Processing
1 hour 30 minutes
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Difficulty
Medium
The world of vegetarian cuisine has countless delicious and appealing dishes. These vegetarian dishes are not only nutritious and light but also help refresh your palate. Today, Dien May Xanh will help you add to your cooking handbook with a simple vegetarian soup that is no less flavorful. Let’s join Dien May Xanh cook right away!
Ingredients for Vegetarian Crab Soup Serves 7
American corn 1 ear Carrot 1 piece Cassava 1 piece Onion 1 piece Garlic 1 bulb Tapioca starch 5 tablespoons Fried tofu skin 1 piece Snow fungus 70 gr Large mushroom 5 g Filtered water 2 liters Salt 1 teaspoon Rock sugar 1 teaspoon Mushroom seasoning 1/2 teaspoon Pepper 1 teaspoon Green onion and cilantro 20 gr
How to choose fresh ingredients
How to choose good snow fungus:
- Shape: Prioritize selecting whole mushroom caps with a radius of 5 – 10cm.
- Color: High-quality snow fungus usually has a light yellow color. There should be no impurities or mold on the surface. Do not use mushrooms that are white as they are often sulfur-dried.
- Smell: If you detect a sour or foul smell, do not buy it.
- Touch: Quality snow fungus, when soaked, should have a certain degree of firmness, not easily torn, and should not feel sticky to the touch.
How to choose good chicken leg mushrooms:
- Choose mushrooms that are 12 – 15cm long.
- If the mushrooms exceed 15cm, the inside will be hollow and spongy, lacking in flavor.
- Choose mushrooms that have a characteristic aroma similar to almonds.
How to prepare Vegetarian Crab Soup
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Preparation of ingredients
Remove the corn husk, wash it clean, then let it dry, and cut into 5cm pieces.
Peel the carrot, wash it clean. Half of the carrot is cut into about 5cm pieces, and the other half is shredded.
Peel the cassava, wash it clean, cut into about 5cm pieces. Peel the onion, and cut into small pieces.
Peel and crush the garlic. Rinse the tofu skin and snow fungus to remove dust, soak in water for 15 minutes to soften, then cut into small pieces.
Soak the chicken leg mushrooms in diluted salt water for about 10 minutes, then wash clean and cut into small pieces.
Wash the green onions and coriander, then chop finely.
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Cook the soup
Prepare the broth:
Place a large pot on the stove, add 2 liters of water into the pot.
Next, add in order 1 corn, 1 carrot, 1 cassava, 1 onion, and 3 cloves of garlic that have been prepared into the pot. Then, simmer the vegetables on low heat for about 1 hour to extract all the sweetness.
After 1 hour, remove the vegetables, and you will have a pot of sweet broth.
Cook the soup:
Bring the prepared broth to a boil and then add the tofu skin, snow mushrooms, and chopped chicken leg mushrooms into the pot.
Next, add the shredded carrots and season with 1 teaspoon of salt, 1 teaspoon of rock sugar, and 1/2 teaspoon of mushroom seasoning.
Dissolve 5 tablespoons of tapioca starch in half a cup of water. Slowly pour the mixture into the boiling soup, stirring continuously to ensure the tapioca starch cooks evenly and the soup thickens.
You can adjust the seasoning to taste, and then it’s done.
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Final Product
Scoop the crab soup into a bowl, garnish with pepper, chopped green onions, and finely chopped cilantro.
The vegetarian crab soup has a sweet and light flavor from the stewed vegetables, with a chewy and crunchy texture from the snow fungus, chicken leg mushrooms, and soy skin.
Note:
If you are strictly vegetarian, you can omit ingredients like garlic and green onions.
See more:
Thus, TasteVN has guided you on how to cook vegetarian crab soup deliciously and nutritiously! We hope that with the information above, you will successfully make this dish for your family on vegetarian days!
*Refer to the images and recipe from: YouTube channel Nguoi Viet Daily News
