Vegetarian Sour Mushroom Soup

Trim the roots off the beech mushrooms, soak them in lightly salted water and wash thoroughly. Soak the bean sprouts in lightly salted water for 5 minutes, then rinse again with fresh water and drain. Remove the stems from the tomatoes and okra, wash and cut into bite-sized pieces. Peel the outer skin off the taro stems; gently rinse the pineapple and cut it on the diagonal into bite-sized pieces.
Aromatics: Trim the roots off the rice paddy herb, clean and chop finely. Peel, wash and finely chop the shallots. Cut the fried tofu into bite-sized pieces. Soak the ripe tamarind in hot water, mash until the flesh dissolves, then carefully strain off the liquid, discarding all the seeds and skin.

Heat some oil with a little minced garlic, add the tomatoes and stir-fry briefly for colour and aroma, then add the mushrooms and stir-fry until just cooked.

Add enough water to the pot for the number of people eating, then add the strained tamarind liquid.

Next add the tofu, okra, taro stems and pineapple. Season with 1 teaspoon salt, 1 tablespoon sugar and 1 tablespoon vegetarian seasoning powder, adjusting to taste.

Cook for 1–2 minutes, then add the remaining bean sprouts and adjust the seasoning one last time.

Sprinkle in the rice paddy herb and turn off the heat. Ladle into bowls and enjoy.