Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    BOWLED OVER

    Apr 27, 2020 4 minutes

    Test Kitchen Notes

    We used a pre-mixed pack of mushrooms, containing oyster, shimeji and shiitake. It’s important to use firm tofu, as it will hold together during cooking. Don’t be tempted to use soft tofu, as it will break up.

    MUSHROOM HOT & SOUR SOUP

    PREP + COOK TIME 30 MINUTES SERVES 6

    1 tablespoon vegetable oil
    2 teaspoons sesame oil
    750g mixed asian mushrooms, torn coarsely (see Note)
    1 tablespoon finely grated fresh ginger
    2 cloves garlic, chopped
    2 green onions, sliced thinly, plus 1 extra sliced, to serve
    1 tablespoon chinese chilli bean paste
    ½ teaspoon freshly ground black pepper
    ½ teaspoon ground white pepper
    ¼ teaspoon dried chilli flakes, optional
    1 litre (4 cups) vegetable

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Masthead
    EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR
    The Australian Women’s Weekly Food1 min read
    Comfort Cuisine
    While meaty stews are often the comfort food of choice when the weather gets chilly, a big bowl of lentil soup is a great vegetarian substitute. Lentils have the second-highest ratio of protein per kilojoules of any legume, after soybeans, and are ri

    Related