Mixed Mushroom Soup with Chu Hou is a modern Fusion recipe, based on a Cantonese original for a classic vegetarian soup of mushrooms, bean sprouts, broccoli and Chinese asparagus in a five-spice, oyster sauce and chu hou flavour base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mixed Mushroom Soup with Chu Hou.
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This is a modern Cantonese fusion recipe, using tofu as the main ingedient. The recipe also calls for Chinese asparagus (莴笋), also known as Asparagus Leaf, stem lettuce or Celtuce (Lactuca sativa var. augustana) which is actually a lettuce cultivar and has nothing to do with asparagus. The leggy stem (peeled) and the leaves can be eaten. This recipe calls for the stem. I admit that I bought it on a whim, as I’d never seen it before and wanted to try it.
Ingredients:
1 tsp Chu Hou Paste
1 tsp Oyster Sauce (use the Vegan version for a vegan dish)
1/2 tsp Sesame oil
2 tbsp Light Soy Sauce
300g Firm Tofu, cubed
750ml (3 cups Vegetable Stock
125ml (1/2 cup) water
For the Vegetables:
1 Garlic Clove (sliced thinly)
1 tbsp Ginger, sliced
3 Spring Onion, sliced in half lengthways and each half halved lengthways again
160g Broccoli, separated into florets
150g mixed Asian Mushrooms, sliced (I used oyster, enoki, shiitake and shimeji)
1 Chinese Asparagus (stalk peeled and sliced thickly)
1 Handful Coriander (cilantro) leaves
60g Bean Sprouts
For the Spices:
1 tsp Chinese five-spice powder
1 Dried red Chilli
1 tsp Ground Black Pepper
1 Star Anise
Method:
Heat the sesame oil in a wok over medium-high heat. Add all the spices and stir-fry for 90 seconds, until aromatic. Now add the mushrooms and stir-fry for 1 minute before adding the asparagus, chu hou paste, oyster sauce and light soy sauce.
Mix well to combine then add the broccoli, spring onions along with the vegetable stock and water. Bring the ingredients to a boil, reduce to a simmer then cover with a lid and continue cooking over low heat for 20 minutes.
Just before serving add the tofu, bean sprouts and coriander leaves. Lightly stir to combine, divide between soup bowls and serve.
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