Tomato Soup with King Oyster Mushroom

Tomatoes were real cheap S$1 for 1kg. And tomatoes are rich in Vitamin A & C and contain Vitamin B too. Also a good source of calcium, phosphorus, potassium, and dietary fibre. Therefore, I decided to make this tomato soup! It is pretty easy, give it a try. If you can’t find king oyster mushroom, you can substitute with toasted tempeh cubes, just add them in prior to serving. Silken Tofu is also another good choices …

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 800g tomatoes
° 100g king oyster mushroom
° 2 slice ginger
° 1 tablespoon olive oil
° 1½ tablespoon tomatoes sauce
° 1 tablespoon sugar
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° 1 tablespoon corn flour, mixed with 2 tablespoons water
° ½ sheet nori, toasted and shredded

Method
1. Place tomatoes in a blender or food processor and blend well. Set aside.
2. Heat oil in a wok or frying pan. Add the ginger and stir-fry for 1 minute.
3. Throw in the king oyster mushroom and stir-fry for 3 minutes.
4. Pour in the tomatoes puree and bring to a boil. Season to taste with tomatoes sauce, sugar, salt, pepper and granulated mushroom bouillon.
5. Ladle the soup into individual serving bowls, garnish with nori shreds and serve hot.