Coconut Milk Quinoa, White Fungus, and Glutinous Rice Soup


Coconut Milk Quinoa, White Fungus, and Glutinous Rice Soup

This soup is a natural, nourishing treasure trove of light meals. The white fungus, simmered to extract abundant plant-based collagen, is combined with the high-quality protein and dietary fiber from quinoa and oats. Lotus seeds and mung beans balance the texture and nutrition, while coconut milk and regular milk add a warm, creamy aroma. The first bite offers the chewy, gelatinous texture of the white fungus, mixed with the dense, grainy texture of the grains, and the coconut and milk flavors melting on the tongue—a rich and smooth texture. Low in calories and high in nutrition, a bowl of this soup is filling and soothing, making it a currently trending, comforting health food. Quinoa is known as the "all-around champion of the vegetarian world," a gluten-free, nutritionally complete food. Every 100g of quinoa contains 16g of protein, 14g of dietary fiber, 900mg of lysine, 270mg of magnesium, 16mg of iron, 4mg of zinc, 1200mg of potassium, 78mg of folic acid, 0.4mg of riboflavin, and 5mg of vitamin E α-TE. It also contains 53% linoleic acid and 81% unsaturated fatty acids, and is rich in phytoestrogens. It can help with satiety, fat reduction, heart protection, blood pressure reduction, and blood sugar stabilization. Its protein content reaches 14%-20%, with a complete range of amino acids, especially rich in lysine, which is scarce in plants. It also contains B vitamins and minerals, which can help with smooth metabolism and inject light energy into the body.

Ingredients

Steps

  1. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked.
    1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked. 1. Soak first! Put all the grains such as quinoa, oats, lotus seeds, peanuts, peeled mung beans, and white fungus into cold water and soak for 3 hours. After they are softened, wash them clean. Remember to tear the white fungus into small pieces after it has been soaked.
  2. Put the soaked ingredients in a pressure cooker, adding water to more than double the volume of the ingredients. Cook over high heat until steam is released, then reduce to medium-low heat and cook for 15 minutes. After cooking, do not open the lid immediately; wait for it to release all the pressure before opening.
    Put the soaked ingredients in a pressure cooker, adding water to more than double the volume of the ingredients. Cook over high heat until steam is released, then reduce to medium-low heat and cook for 15 minutes. After cooking, do not open the lid immediately; wait for it to release all the pressure before opening. Put the soaked ingredients in a pressure cooker, adding water to more than double the volume of the ingredients. Cook over high heat until steam is released, then reduce to medium-low heat and cook for 15 minutes. After cooking, do not open the lid immediately; wait for it to release all the pressure before opening.
  3. Finishing touches! After opening the lid, add milk and coconut milk while it's still hot. If you like it sweeter, add a little condensed milk or rock sugar. Stir and it's ready to drink!
    Finishing touches! After opening the lid, add milk and coconut milk while it's still hot. If you like it sweeter, add a little condensed milk or rock sugar. Stir and it's ready to drink!
Languages
Quinoa-Suppe mit Kokosmilch, weißen Pilzen und Klebreis - Deutsch (German) version
Coconut Milk Quinoa, White Fungus, and Glutinous Rice Soup - English version
Sopa de quinoa con leche de coco, setas blancas y arroz glutinoso - Español (Spanish) version
Soupe de quinoa au lait de coco, aux champignons blancs et au riz gluant - Français (French) version
Sup Quinoa Santan, Jamur Putih, dan Beras Ketan - Bahasa Indonesia (Indonesian) version
Zuppa di quinoa al latte di cocco, funghi bianchi e riso glutinoso - Italiana (Italian) version
ココナッツミルクキヌア、白キクラゲ、もち米のスープ - 日本語 (Japanese) version
코코넛 밀크 퀴노아, 목이버섯, 찹쌀 수프 - 한국인 (Korean) version
ซุปควินัวกะทิ เห็ดหูหนูขาว และข้าวเหนียว - แบบไทย (Thai) version
椰乳藜麥銀耳谷糯羹 - 香港繁體中文 (Traditional Chinese - Hong Kong) version