Thick Mushroom Soup with Tofu and OmniPork |
|---|
SERVES 2PREP •COOK 1h
Credit: Cecilia (Papaya Kitchen)
marinade
| 230 | g | Omnipork®, defrosted | ||
| 2 | teaspoons | oil | ||
pepper |
Marinate Omnipork® with oil and pepper.
stir-fry
| 1 | packet | golden mushroom, diced | ||
| 5 | pieces | shiitake mushrooms, thinly sliced |
In a heated wok, cook Omnipork and break it into small grains with a spatula.
On a separate pan, fry golden mushroom and shiitake mushrooms until soft.
soup
| 100 | ml | water, boiled | ||
| 1 | teaspoon | mushroom powder | ||
| 1 | block | soft tofu, diced | ||
| 2 | tablespoons | corn starch | ||
| 4 | tablespoons | |||
salt | ||||
| 2 | bundles | coriander, diced | ||
| 2 | teaspoons | sesame oil |
In a pot of boiling water, add mushroom powder, soft tofu, and mushroom stir-fry.
Add corn starch and boil until thickened. Add Omnipork and Egg.
Season with salt and sesame oil. Serve with coriander.