Spicy-salty unpretentious vedge soup
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ingredients
3 pcs carrots 2 pcs parsley pcs butter 50 g shitake mushrooms 50 g various mushrooms 180 g Tofu cheese 3 pcs egg pcs salt pcs vegeta pcs chilli pepper pcs soy sauce pcs 8% vinegar 1 tsp crystal sugar 3 tsp soy sauce
procedure
1. Cut 3 cleaned larger carrots and 2 cleaned larger parsley into Julienne style, i.e. into oblong thin fries and saute in butter for a few minutes. Do not chop the mushrooms, just dump them out of the wrapper into the water and let them boil together. When the water comes to a boil, pour the mushrooms into the sautéed Vegetable Recipes and top up with water to the top of the pot. We really only use the mushrooms we have, no need to hunt around the shops for the ones you have at home, those are the best. 2. Let the mixture cook for an hour under a lid and add the tofu cut in the same way. Stir in the eggs so that the soup fills up nicely with them. 3. Add salt, veggies, chili of choice, soy sauce, and season with vinegar. Stir the solamyl with the water and add to the simmering seasoned soup. The thicker you want the soup, the more brine and water you add.
