Vegetarian Squash and Mushroom Soup --Canh mướp chay và nấm

Squash soup is a beloved dish in Vietnam, known for its light, refreshing flavor, especially during the summer.  In rural areas, squash is easy to grow, and the trellises offer shade, while the fruit itself is deliciously sweet.  For vegetarians, squash is a favorite ingredient because it's simple to cook and packed with nutrition.

Ingredients:

• 1 squash -mướp
• 1 king oyster mushroom
• 4 oz. enoki mushrooms
• 1 garlic clove, minced
• 1 tsp ginger, minced
• 1/2 white onion, chopped
• 4 cups water

Seasoning ingredients:

• Salt
• sugar
• Black pepper
• Mushroom seasoning

Directions:

1.    Peel and wash the squash, then cut it into bite-sized pieces.

2.    Cut the king oyster mushroom into small pieces.

3.    Halve the enoki mushrooms.

4.    In a pot, heat 2 tablespoons of oil.  Sauté the onion, garlic, and ginger until fragrant.

5.    Add 4 cups of water and bring to a boil.  Add the squash and king oyster mushrooms.

6.    Once the soup returns to a boil, add the enoki mushrooms, 2 teaspoons of salt, and mushroom seasoning to taste.

7.    Cook for an additional 3 minutes, then turn off the heat.

8.    Garnish with cilantro, serve, and enjoy!

 

Tip:

Tofu can be added to this recipe. This soup can be served with rice or noodles.