If you are looking for a way to detoxify your
body and lose some weight after indulging in festive meals, you might want to
try this melon and mushroom soup. It is a light and refreshing dish that is
packed with vitamins, minerals, and antioxidants. Plus, it is very easy to make
and requires only a few ingredients.
Ingredients:
- 1 Vietnamese melon (also known as fuzzy
melon or hairy gourd)
- 200 grams of mixed mushrooms (such as
shimeji, enoki, or oyster mushrooms)
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 2 green onions, sliced
- Some cilantro, chopped
- 4 cups of water
- Cooking oil, salt, pepper, sugar, and
seasoning powder (or fish sauce) to taste
Directions:
- Peel the melon and cut it into thick
slices, about 2 inches thick.
- Trim the mushrooms and tear them into
bite-sized pieces.
- Heat some oil in a large pot over
medium-high heat. Add the shallot and garlic and sauté for about a minute,
stirring frequently.
- Add the mushrooms and cook for another
minute, stirring occasionally. If using the enoki, then add this mushroom at
the last minutes of cooking.
- Pour the water into the pot and bring it to
a boil. Season with salt, pepper, sugar, and seasoning powder (or fish sauce)
according to your preference.
- Add the melon slices and simmer for about 5
minutes, or until they are tender but still crisp. Add the enoki at this time.
Cook for another minute.
- Sprinkle some cilantro and green onions on
top of the soup and serve hot with rice or noodles. Enjoy!
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