Daily Vegan Food Challenge: Ginger Garlic Mushrooms Soup

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Enjoying gravy soup, it's still raining outside. Haven't stopped since the afternoon. And we thank you for the mushroom soup that warms and brings togetherness.
This clear soup can be served as daily meals to be combined with other side dishes without sauce.

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Clear soup that is warm and feels light without cream can be a daily meal choice, also for serving on a rainy day. In my family, we are used to enjoying different types of soup. Sometimes it comes with a spicy variant that has clear gravy, sometimes it comes with a creamy with thick gravy version with coconut milk, and mostly we serve clear soup which is not spicy to make our rice not feel “hard” when it passes through the throat.

You could say we find it difficult to part with "gravy". For example, when we have a spicy side dish on a side dish, we will also serve a gravy dish to complement our eating activities.

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Mushrooms and Bakchoy

Chewy Oyster Mushroom and Bakchoy with the crunchy stem.

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This time I chose to combine oyster mushrooms with bakchoy. For bakchoy, this type of vegetable is more familiar and served in Asian restaurants, especially Chinese restaurants. Have you ever seen this vegetable with a different name? Bakchoy has a crunchy stem with a non-bitter taste. They're a bit sweet, so they make a great veggie option for beginners who like to eat vegetables.

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For seasoning, I only use garlic, ginger, and soy sauce. Also, don't forget to adjust the salt according to the taste of each of you. Then, for garnishes in the final step just before serving, sprinkled with sesame seeds.

Anyway, if you have spring onions in stock, then add them to this soup. If there's no one like me, it doesn't matter at all. Some people also don't like adding spring onions to cooking. In addition to spring onions, you can also add lemongrass. Here I add lemongrass because I like the sensation of lemongrass in cooking. I use a lemongrass stick that I have flattened in, into the soup seasoning.

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Cooking Steps

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Clean the vegetables, and also prepare the ginger and garlic. You can chop the garlic and ginger separately. But I use a chopper to chop garlic and ginger at once.

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Heat the oil, then sauté the ginger, and garlic. Saute until fragrant. After fragrant, add soy sauce, and water.

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Bring the gravy to a simmer, then add the bakchoy or other vegetables that are firmer than the mushrooms. Well, here the type of oyster mushroom that I use is soft in texture even after it is cooked it will be chewy.

So I'm going to add the oyster mushrooms when the soup is about to lift. Do not forget to add salt about one 1/2 tablespoons, or according to the amount of water used.

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Once the bakchoy or other vegetables are almost cooked, add the oyster mushrooms. Cook briefly, then remove after checking the taste. And serve while warm.

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"Ginger Garlic Mushrooms Soup" can be served with rice or without rice. How about adding noodles? Oh, that's also a great idea worth trying. I hope you guys enjoy the food on my blog this time.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

All pictures were taken using iPhone 11.

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Best Regards,
Anggrek Lestari

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