Silk Squash and White Mushroom Soup

Name: Silk Squash and White Mushroom Soup ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: ½ teaspoon salt; 1 silk squash, about 1¾ pounds; 1¼-inch -long piece ginger, peeled and lightly smashed; 3 tablespoons Onion Oil; 1 tablespoon Shaoxing wine; 3 cups Vegetable Stock; 1¾ cups fresh white mushrooms, the size of a quarter; 1½ teaspoons sesame oil; 1½ cups water

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This is a perfect Cantonese summer soup. The oddly ridged gourd known as silk squash combines nicely with a wide range of vegetables, particularly in soups, where its sweetness can be appreciated. Here, it is combined only with fresh white mushrooms, which contribute their texture.

Ingredients

1 silk squash, about 1¾ pounds
1¾ cups fresh white mushrooms, the size of a quarter

Asia
China
Vegan
Summer
Soup

Method

Using a small knife, pare down the ridges along the silk squash‛s length, but do not remove all of the green. Then roll-cut the squash: Starting at one end, cut on the diagonal into ¾-inch-thick slices, rotating the squash one-quarter turn between each cut. The slices will resemble small ax blades. Reserve the slices.
Remove the stems from the mushrooms and cut th