Luffa, Golden Oyster Mushroom and Edamame Soup

Ingredients

• 1 luffa (Medium-sized; peeled and cut into thick strips)
• 130 g fresh golden oyster mushrooms
• 15 g dried black fungus (Soak until fully rehydrated)
• 50 g dried beancurd skin (Soak until fully rehydrated)
• 160 g frozen edamame (160 g in shells, or around 65 g shelled edamame beans)
• 1200 ml hot water (Use 1,000 to 1,200 ml)
• cooking oil (For stir-frying; amount not specified)
• salt and pepper (To taste)

Steps

1. 1

   Peel the luffa and cut it into thick strips. Soak the dried black fungus and dried beancurd skin until fully rehydrated.

2. 2

   Preheat some cooking oil in a pot or wok. Stir-fry the golden oyster mushrooms until softened and fragrant.

3. 3

   Add the luffa to the mushrooms and cook everything together for 1 minute.

4. 4

   Pour in 1,000 to 1,200 ml hot water and bring the soup to a boil.

5. 5

   Add the rehydrated black fungus and beancurd skin. Bring the soup to a boil again.

6. 6

   Cover with a lid and simmer for 5 minutes.

7. 7

   Add the edamame beans and mix everything together.

8. 8

   Season with salt and pepper to taste, then serve the soup hot.

Notes

The source does not specify the amount of cooking oil or the exact quantity of salt and pepper. The transcript describes the same method but is less clear than the written recipe. The stated edamame quantity is either 160 g in shells or approximately 65 g shelled beans.

Nutrition per serving

• soup
• main
• vegetarian
• plant-based
• dairy-free
• Asian
• one-pot
• quick