Half Moon Sinking in the River (Vegetarian Soup)
A classic vegetarian dish from Mount Putuo monastery. Shiitake mushrooms and gluten simmer in clear broth, resembling half moons reflected on the river.
Ingredients
10 items- Dried shiitake mushrooms 6 pieces (about 30g)
- Wheat gluten (面筋) 150g
- Winter bamboo shoots 50g
- Baby bok choy or green veggie hearts 5 heads
- Ginger 3 slices
- Vegetable broth 500 ml
- Salt 1 tsp (about 5g)
- Light soy sauce 1 tbsp (about 15ml)
- Sugar 1/2 tsp (about 3g)
- Sesame oil 1 tsp (about 5ml)
Nutrition
Steps （7 steps）
Soak dried shiitake in warm water for 30 minutes until softened. Remove stems, reserve liquid. Cut mushrooms in half.
Slice wheat gluten into 0.5 cm thick pieces. Blanch in boiling water for 2 minutes to remove excess oil, drain. Slice bamboo shoots.
Heat 1 tbsp oil in pot over medium heat. Sauté ginger slices until fragrant. Add mushrooms and bamboo shoots, stir-fry about 2 minutes until slightly dry.
Pour in vegetable broth and reserved mushroom soaking water (total about 500ml). Bring to a boil, then reduce to low heat. Skim foam. Simmer for 10 minutes.
Add wheat gluten slices. Simmer on low for 5 minutes. Season with salt, soy sauce, sugar. Cook 2 more minutes.
Add greens, turn to high heat and cook until bright green and tender (about 1 minute). Turn off heat. Drizzle sesame oil and gently stir.
Ladle into serving bowls, arranging mushrooms and greens nicely. The broth should be clear, mushrooms like half moons floating on the river. Serve hot.
Tips
Always reserve the mushroom soaking water as it's full of umami. Blanching the gluten removes oiliness, keeping the broth clear. Use quality vegetable broth for best flavor. Add greens last to maintain vibrant color.
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