Velvet turnip soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Turnips |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Vegetable oil |
| 6 | Black mushrooms; presoaked OR- shiitake mushrooms | |
| ½ | cup | Bamboo shoot, sliced |
| 3 | cups | Liquid (soaking liquid from mushrooms plus water) |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sesame oil |
Directions
Peel turnips. Halve or quarter lengthwise, then cut into thin slices. Put turnip slices in a non-reactive bowl, and stir in 1 teaspoon salt, mixing thoroughly. Let stand for half an hour. Rinse well and squeeze out liquid. Lightly brown turnips in 2 tablespoons oil. Place turnips in a heatproof bowl and set aside.
Cut mushrooms and bamboo shoots into thin strips. Add mushrooms and bamboo shoots to turnips, along with liquid and soy sauce. Steam 20 minutes, or until vegetables are very tender. Add sesame oil and serve.
Adapted from Martin Stidham's "The Fragrant Vegetable" Adaption by Karen Mintzias
Submitted By KAREN MINTZIAS On 02-12-95