Hello!
Your ingredients are more suitable for making marinade. They are all strong seasonings, and the soup you make will not be much light!
If you want to make light soup: first of all, it depends on what kind of soup you are making. Generally speaking, soups made from vegetarian dishes are very light. You can also add some animal meat (preferably white meat, because white meat has less oil and high nutritional value) to make the soup more delicious. If you are making meat or fish soup, it will be better to remove the fat from the animal first. When the soup is cooked, you can fish out the fat on it. When cooking vegetarian soup, you can add some sesame oil to give it a fresh aroma from the noodles.
A few recommendations:
1. Water chestnut vegetarian broth
Time: 30 minutes
Ingredients: A little coriander, vegetarian ham 100 6 grams of shiitake mushrooms, 300 grams of water chestnuts
1 spoon of salt, 1 spoon of MSG
It is more convenient to buy water chestnuts that can be peeled.
A. Soak the mushrooms in water until soft.
B. Cut the vegetarian ham into cubes, mince the coriander and wash the water chestnuts.
C. Put water chestnuts and shiitake mushrooms into the pot, add vegetarian stock, bring to a boil, then turn to low heat and cook.
D. Add seasonings and vegetarian ham, cook for 2 minutes, then sprinkle with coriander.
2. Noodle soup
Time: 30 minutes
Ingredients: 1/2 bamboo shoots, 30 grams of vegetarian scallions, 100 grams of vegetarian meat soup, raw 4 shiitake mushrooms, 1/2 carrot, 300 grams of noodles
1 tablespoon each of plain tea sauce and monosodium glutamate, 1 teaspoon each of salt, black vinegar, and soy sauce, appropriate amount of cornstarch, sesame oil A little, 1 large bowl of water
A. Add coriander and a little more black vinegar to the noodle soup for a better flavor.
B. The thickness of the soup can be determined by the amount of Taibai powder water.
A. Cut the noodles into small pieces, peel the carrots and bamboo shoots and cut them into thin strips, slice the mushrooms, and set aside with the vegetarian meat soup and vegetarian scallions.
B. Heat 2 tablespoons of oil in a pot, add vegetable oil and sauté green onions until fragrant; then add shredded carrots, bamboo shoots, and shredded mushrooms and stir-fry until cooked.
C. Finally add noodles, vegetarian meat soup and seasonings except cornstarch and bring to a boil, then thicken with cornstarch and it is complete.
3. Vegetarian wonton soup
Time: 30 minutes
Ingredients: 30 wonton wrappers, 100 grams of golden needles, 5 mushrooms, 100 grams of vegetarian ham, 60 grams of vegetarian green onions, 50 grams of winter vegetables, 2 stalks of celery
An appropriate amount of salt and MSG, a little soy sauce and sesame oil
A. Winter vegetables are salty ingredients and do not need to be included in the soup. Season with additional salt to avoid being too salty.
B. When wrapping wontons, apply a little water on the adhesive area to facilitate adhesion.
A. Wash winter vegetables, celery, lily, mushrooms and vegetarian ham and cut them into fine pieces respectively. Set aside wonton wrappers and vegetarian scallion oil.
B. Heat up a pan with 2 tablespoons of oil, add all ingredients except wonton wrappers and minced winter vegetables, stir-fry for 1 to 2 minutes.
C. Wrap the fried ingredients into wontons one by one with wonton wrappers.
D. Put an appropriate amount of water in the pot and bring to a boil, then add winter vegetables and wontons and boil.
4. Sishen vegetarian soup
Time: 25 minutes
Ingredients: 4 packs of Sishen ingredients, 300 grams of vegetarian sausage
A little salt, seasoning and wine
Stew the four ingredients first to make the soup more flavorful; if the vegetarian sausage is put in too early, it may be stewed too much.
A. Wash the vegetarian intestines and cut them into sections. Pour out the four ingredients and set aside.
B. Add appropriate amount of water to the four ingredients in a bowl, then put it into an electric pot and simmer for 30 minutes.
C. Add vegetarian sausage, salt, monosodium glutamate and wine and continue to simmer for 20 minutes.
5. Tongxin Soup
Time: 30 minutes
Ingredients: 150 grams of pickled cabbage stalks, 1/4 bamboo shoots, 1 carrot, gourd 1 dried mushroom, 5 shiitake mushrooms
1 spoon of salt, 1 spoon of monosodium glutamate, a little sesame oil
Try to tie the ingredients tightly to avoid loosening during cooking.
A. Cut the mushrooms, carrots, pickled cabbage stems and bamboo shoots into 4 cm strips, and cut the dried gourds into 10 cm strips.
B. Add pickled cabbage stems, carrots, shiitake mushrooms, bamboo shoots and other materials to each stem of gourd and tie them up.
C. Add 1000 grams of vegetarian stock into the pot, then add 2 ingredients and seasonings, etc., and cook.