Preparation: 10 mins Cooking time: 50 mins

Ingredients (serves 2-4):

• 125g-150g salted preserved mustard, cut into pieces and blanched in boiling water for 3 minutes
• 100g king oyster mushroom, cubed
• 2 (100g) tomatoes, cut into 4 wedges
• 2 slices ginger
• 750ml water or vegetable stock
• 1 teaspoon white peppercorn
• 1 teaspoon light soy sauce
• 1 teaspoon vegetarian tom yum paste
• a small handful fresh coriander leaves or spring onion (optional), for garnish

Directions:

• Place the salted preserved mustard, mushroom, ginger, water and pepper corn in a pot. Bring to a boil and simmer for 10 minutes.
• Throw in the tomatoes and bring to boil for 3 minutes. Season to taste with light soy sauce and vegetarian tom yum paste.
• Ladle the soup into individual serving bowls, garnish with coriander leaves or spring onion and serve hot.

Source: The Modern Vegetarian

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