Slippery, full-bodied golden mushrooms are paired with cubes of silky white bean curd in a pungent, dark soup. Garnished with crisp and aromatic trefoil, this soup is an interesting assortment of textures and flavors.
Blanch the slippery mushrooms in rapidly boiling water for 1 minute and drain them well (they will still be slippery). In a saucepan, heat the basic soup stock, season it with the soy sauce and salt, and add the blanched mushrooms. Simmer the soup for 2–3 minutes.
In a separate bowl, dissolve the bean paste in a bit of hot soup, then return this paste to the saucepan and stir to distribute it well.
Cut the block of bean curd into small cubes (about
Wash and pat dry the trefoil, and chop it, stalks and leaves, into
© 1986 Elizabeth Andoh. All rights reserved.