Canh Chua Chay (Vegetarian Sour Soup with Oyster Mushrooms)

Method

1. Peel the outer skin from the taro stems, wash them and cut on the diagonal into pieces about a finger joint long. Rinse the sour bamboo shoot 2 to 3 times to take out some of the salt and sourness, then drain.
2. Trim the bases of the oyster mushrooms, soak in lightly salted water for 10 minutes, rinse and squeeze dry. Rinse the fried tofu and cut into bite sized pieces.
3. Remove the tomato stems and cut into wedges. Peel and core the pineapple and cut into thin diagonal slices. Slice the chili and chop the sawtooth herb.
4. Put the tamarind in a bowl, pour boiling water over it, mash for the juice and strain out the seeds.
5. Heat 3 tablespoons cooking oil, fry the tomato over medium heat for 3 minutes, then add the pineapple and fry another 2 minutes.
6. Pour 3 to 4 bowls of water into the pot, bring to a boil and add the tamarind juice. Once it returns to a boil, add the mushrooms and chili.
7. Add the sour bamboo shoot, season with 1 tablespoon kOBE Monk Fruit Blend, 2 teaspoons MSG, 1/2 teaspoon salt and 2 teaspoons vegetarian seasoning powder, and cook another 5 minutes.
8. Add the taro stem and fried tofu, cook until just done, scatter over the sawtooth herb, adjust the seasoning and turn off the heat.

Tips

• Rinse the sour bamboo shoot several times before cooking so the soup does not turn harshly salty and sour.
• Frying the tomato with the pineapple before the water goes in gives the broth its color and aroma.
• Peel the taro stems fully before cutting, so they do not irritate the tongue.
• Add the taro stem and tofu last and turn off the heat as soon as they are done.
• Squeeze the oyster mushrooms dry before they go in, since waterlogged mushrooms dilute the broth.