Salted Vegetable Soup with Tom Yum Paste
Ingredients (serves 2-4)
° 125g-150g salted preserved mustard, cut into pieces and blanched in boiling water for 3 minutes
° 100g king oyster mushroom, cubed
° 2 (100g) tomatoes, cut into 4 wedges
° 2 slices ginger
° 750ml water or vegetable stock
° 1 teaspoon white peppercorn
° 1 teaspoon light soy sauce
° 1 teaspoon vegetarian tom yum paste
° a small handful fresh coriander leaves or spring onion (optional), for garnish
1. Place the salted preserved mustard, mushroom, ginger, water and pepper corn in a pot. Bring to a boil and simmer for 10 minutes.
2. Throw in the tomatoes and bring to boil for 3 minutes. Season to taste with light soy sauce and vegetarian tom yum paste.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves or spring onion and serve hot.