Friday, 7 September 2012
"Beef" Tom Yum Soup
"Beef" Tom Yum
2 cups vegan beef chunks
4 Tbls vegan tom yum paste
2 litres water
2 cups oyster mushrooms (chopped)
2 cups pickled mustard* (drained and rinsed)
2 bunches bok choy (chopped)
2 bunches English spinach (chopped)
1 packet fried tofu
1 cup soy or broad beans (I used frozen)
In a large saucepan boil water.
Once boiled whisk in tom yum paste.
Add beef, tofu, mushrooms and beans.
Turn heat down to medium and simmer for 10 minutes.
Add book choy and English spinach and simmer until wilted.
Serve by itself or with vermicelli.
*Pickled mustard is a preserved Asian vegetable perfect in soups, available from Asian groceries.