Lotus seed white fungus squash soup
This fusion dish combines traditional Chinese ingredients with Western-style squash soup.
88 cal Serves 8
Prep time 0h 15m
Cook time 0h 45m
Total time 1h 0m
Step 1Wash and steam squash until softened.
Step 2Once cool, cut the squash in half and discard seeds.
Step 3Puree the squash in a blender. If you keep the skin on the puree will take on a greenish brown colour. If you prefer the orange colour, remove the skin before pureeing.
Step 4Add 2 cups (500 mL) chicken broth to the blender and puree until smooth.
Step 5Pour mixture into a large pot and add 1 cup chicken broth. Add water if you want the soup to be less thick.
Step 6Soak lotus seed and white fungus separately.
Step 7Remove green stem from lotus seed.
Step 8When white fungus expands, thoroughly clean and use scissors to get rid of the hard area.
Step 9Boil a small pot of water, add white fungus and lotus seed and boil for 20 minutes. Drain and set aside.
Step 10Add boiled white fungus and lotus seed to squash mixture and cook for 15 minutes until lotus seed softens.
Step 11In a separate bowl, whisk 3 eggs and pour into the pot. Stir quickly until egg is evenly distributed.
Step 12Serve soup hot.
Per serving (1 of 8)
- 4 g
- 73 mg
- 323 mg
- Total fat
- 2 g
- Saturated fat
- 1 g
- 64 mg
- 11 g
- 2 g
- 3 g
Recipe developed by Sosan Hua © Heart and Stroke Foundation 2015.
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