Chinese Cuisine · Vegetables

Monday’s Recipe: Monkey business!

Since this month is already proving to be hectic, I haven’t found time to post many recipes this week.  In fact, I only posted one! So, which recipe will it be for this week?  Umm…I think that since the weather is really chilly and I’m in need of warm, nourishing, comfort food, this week’s recipe will be a soup. An Asian inspired soup, with dried and fresh vegetables.

Last week’s 3 P’s – ovenbaked.  Which can be found here:

This soup is perhaps an acquired taste.  I adapted another recipe that I’m fond of, and tried out something new.  I took out a few ingredients, added others, put them all together, and waited to see what the outcome would be.  Not bad.  The flavour combination may not work for  you, but I do like it.  You could add, or even remove ingredients that are foreign to you, or that you just don’t like.  Have a look.

Disclaimer:  No monkeys were harmed in the making of this soup.

Monkey-head Mushroom Nourishing Soup (naturally gluten free, egg free, corn free, soy free, oat free, nut free, dairy free, sugar free)




  • 3 pieces of dried monkey mushrooms, sliced
  • 1/2  a cup of dried (or fresh if you have) bamboo, sliced
  • salt and pepper
  • 1 large carrot, sliced
  • 1/2 a cup of dried seaweed
  • 1 block/cube of fresh tofu, sliced
  • A few leaves of green vegetable (I used cabbage)
  • One liter of water
  • One liter of stock (I used vegetable)
  • 1 Tablespoon of olive oil
  • 1 Tablespoon of dark vinegar
  • 1 Tablespoon of soy sauce















Ingredients sliced
Ingredients sliced















  1. Pour boiling water over the dried seaweed, (to cover) and leave to soak for about two hours. Rinse in filtered water
  2. Soak dry bamboo in boiled water for at least two hours, or overnight. Rinse well in filtered water
  3. Wash, peel and thinly slice vegetables
  4. Heat the oil in a pot. I used a big four liter pot
  5. Add the mushrooms, carrot and bamboo and gently fry for about 3-5 minutes on med-high
  6. Add the seaweed, seasoning, stock and water and bring to boil
  7. Simmer for 15 minutes, until bamboo and carrots are tender
  8. Add the vinegar and soy sauce and stir in
  9. Now add the tofu, by placing it gently on top of the soup
  10. Cook on med-high, uncovered for about 3 minutes
  11. Lastly, add the green vegetables (I used cabbage) and continue to cook until the leaves are wilted. For approximately 1-2 minutes.
  12. Serve immediately
Step 1 - Heat oil and fry carrots, bamboo and mushrooms
Step 1 – Heat oil and fry carrots, bamboo and mushrooms








Step 2&3 - Add the seaweed, water and stock
Step 2&3 – Add the seaweed, water and stock







Step 4- Add the soy sauce and vinegar
Step 4- Add the soy sauce and vinegar









Step 5 - Place the tofu on top
Step 5 – Place the tofu on top







So, what do you think? Would you give Monkey-head mushrooms a try? What about other dried mushrooms? Leave your comments here:



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