Bean curd, fresh corns and king oyster mushrooms thick soup

I would like to share a wholesome soup with you today. Bean curd, fresh corn, and king oyster mushrooms make up most of the ingredients.

Although there are foods that are nourishing, none of them are ideal. Consider tofu as an example; people genuinely "love it" due to its silky, smooth, melt-in-your-mouth flavour. It contains calcium and is high in the protein of excellent grade and is cholesterol-free. But there is a slight nutritional flaw in tofu as well. Its insufficient amount of thionine, an important amino acid, prevents the body from utilizing it to its fullest capacity.

Thankfully, eating corn can offset this tofu deficiency. Tofu lacks lysine and serine, whereas corn is abundant in thionine. Having both at once can significantly increase the rate of nutritional absorption. You might as well consume these two types of food together because they are both readily available in the market.

The next ingredient is king oyster mushroom. The stipe tissue, which is particularly dense, firm, and milky white and can be consumed whole, is more crisp, smooth, and refreshing than the cap and has a lovely almond scent and tastes like abalone. King oyster mushrooms are incredibly nutritious. It strengthens the immune system, lowers blood lipids and cholesterol, protects cardiovascular illnesses, encourages gastrointestinal digestion, and has positive effects on the body's beauty.

Yuba or dried bean curd or stick is amazing stuff. It contains more than 30% protein and is non-perishable and lightweight. Yuba is a naturally occurring product created from soy milk that is available in a variety of shapes, such as sheets, knots, and sticks. It has a terrific texture that is both chewy and tender. To soften the dried yuba, you need to  rehydrate the sticks by putting them in a container or a bowl with warm water in order to soften the dried yuba. Let sit at room temperature for at least 1-2  hours. Cut the softened bean curd stick into 1 inch chuck. If the yuba is not available,   I will soak the ready-to-use fried bean curd sheet to the soup when serving.

To prepare this nourishing soup. It is impossible to exaggerate the value of a good stock, particularly when making soup. It literally takes no effort at all to do this. There is an even greater reason to prepare your own, especially when cooking Asian cuisine.

Let us get all the ingredients to hand and the detailed instruction to make a NUTRITIOUS and delicious soup.

                                                      

INGREDIENTS 

1 medium size chicken breast

1 1/2 L water

1/2 ear of fresh corn kernels

1/2 can of sweet corn kernels

2 pcs firm  bean curd,  cut into cube size

3 pcs medium-sized king oyster  mushrooms, cut into cubes

1/2 of  red carrot, cut into cube size

2 sticks of softened yuba, cut into small pieces or ready fried bean curd sheet

Seasoning with salt, pepper, and sesame oil

Starchy water:

2 tbsp of water chestnut flour/ tapioca flour

4 tbsp of water

 

METHODS

1) Put the blanched chicken into a pot with 2L water. Bring it to a boil over high heat, then turn to low heat and simmer for about 1 hour. Remove the chicken breast from the pot.

2) Pour in all the soup ingredient into the pot with chicken soup.  Cover and bring to a boil again over medium heat. If you're using yuba, add the softened yuba together with other soup ingredients and simmer everything together. If you use ready-made fried bean curd sheets, soak  them to the soup only when serving.

3) Add seasoning and stir well. Stir in the starchy water.

Note: Thicken the soup with water chestnut flour or tapioca flour because both provide a crystal clear and smooth texture and make the thick soup more nourishing.