Ingredients: 500 grams of marinated tofu, 500 grams of wild capers, 100 grams of fresh mushrooms, a number of ginger slices, 2000 grams of water.

Making:

1) add ginger slices and marinated tofu cubes in the water and bring to boil, add fresh mushrooms and cook on medium heat for 30 minutes;

2) chop wild capers and put them into the soup, cook for a little while for 2-3 minutes, add salt and sesame oil to start the soup. Ingredients: 500g deep-fried tofu puffs, 2 baby vegetables, crushed garlic, peppercorns, ginger, 2000g water.

Making:

1) add ginger, tofu puffs and baby vegetables (cut thin strips) in water and boil, cook on medium heat for 30 minutes;

2) turn off the heat and add salt, put the soup aside to be disposed of;

3) use a frying ladle to add vegetable oil, and when the oil is hot, put in peppercorns first to fry pepper oil, and then fry crushed garlic in pepper oil until fragrant, to make peppercorns garlic flavor oil;

4) while the peppercorns garlic oil hot immediately poured into the side of the soup has been boiled. That is to become. Making vegetarian soup, post-processing is one of the important steps. Put the above tofu version of vegetarian soup into a blender (market blender is also called "cooking machine"), then strain the soup. Store the soup in a large container in the refrigerator.

This simple, short-cooking soup has the distinctive flavor of marinated soy products, and is especially good in vegetarian soup dishes.