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Mushroom and Lotus Seed Soup
Rate this recipeMushroom and lotus seed soup is fragrant and appealing, light and nourishing – a great soup for family meals. During Tet, people tend to eat lots of heating, greasy dishes that can leave you off your food and feeling overheated. So this refreshing mushroom and lotus seed soup is a great way to give the whole family a change.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Fresh lotus seeds
50 g
Pepper
0.25 teaspoon
Vegetarian seasoning powder
1 teaspoon
Brown beech mushrooms
50 g
Shiitake mushrooms
50 g
Carrot
1 piece
Implementation Steps
01
Carve the carrot into flower shapes and slice. Clean all the mushrooms and drain.
02
Cut the silken tofu into bite-sized pieces. Wash the coriander and chop finely.
03
Bring 1 litre of water to the boil, add the lotus seeds and carrot and cook for about 10 minutes.
04
Add the mushrooms and cook through. Season with 1 teaspoon vegetarian seasoning powder, add the tofu and turn off the heat. Sprinkle with pepper and coriander.
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