Update 1:

The wild name is water spinach, shredded ginger water spinach soup

Ingredients

200 grams of water spinach leaves, 10 grams of dried ginger 10 grams of kelp

Seasonings

1 teaspoon of salt

Method

1. Wash the water spinach and soak it in water for 5 minutes, and cut the ginger into shreds Silk.

2. Soak the dried kelp in water first.

3. Put 5 bowls of water in an aluminum pot, boil the kelp, turn off the heat, let it cool, pick up the kelp, and bring it to a boil. Add the shredded ginger, salt, and water spinach.

Carrot soup (for two persons)

Ingredients

One carrot, soaked mushrooms, two pods of tofu, a small piece of chopped green onion

< p> Seasonings

1 tablespoon olive oil 3 tablespoons miso paste

Method

Cut the carrots into small dices and shred the mushrooms into strips and throw them into the boiling water Add olive oil

Cook for three minutes, then turn to medium heat, add tofu, cook for two minutes, then turn to low heat

Add miso thickened with water, cook for one minute, and throw in the chopped green onions.

Yeah, it’s delicious!

Of course, you can add more vegetables to enhance the flavor

No need to add salt to a soup like this

Because there is natural sea salt in miso that has been fermented

The salt content is reduced but the salty taste is still there

So it is a very interesting and healthy food

You can increase or decrease the intensity of miso according to your own taste

Miso can replace excess protein in broth

Too much broth can also block the intestines

< p> So this vegetable-flavored soup is a great alternative!

Golden sprouts and tofu soup

Ingredients

Enoki mushrooms, soybean sprouts and tofu< /p>

Seasonings

1.5 tsp salt

Method

Blanch the soybean sprouts and tofu in boiling water, do not take too long. 1 or 2 minutes is enough. Heat some oil in a pan, fry the enoki mushrooms briefly, add the soybean sprouts and tofu, add some water and simmer for a while, don't forget to add salt at the end.

Kelp sprouts broth

Ingredients

Dried kelp sprouts & vegetarian meat cubes

Seasonings

Natural Flavor & Ginger

Method

Soak the ingredients until soft and slice the ginger.

Put it into water (depending on how much you want to drink) and boil it. < /p>

Adding natural flavoring will reduce the risk of Nok sinking.

Change 1: Add miso to make kelp sprout miso vegetarian broth

Change 2: Add shiitake mushrooms &Tofu or Nostoc or Shaoxuan C vegetables...Wow! It turns into mixed vegetable soup^^

There is no oil in the above, but you can drizzle a spoonful of wheat germ oil (containing vitamin E) , also has a unique taste.

Vegetarian Taro Soup

Ingredients

10 taels of small taro, half a carrot, vegetarian meat cubes, 3 taels of green beans, a little vegetarian stock, 3 bowls

Seasonings

1 tsp salt, 2 tsp sesame oil

Method

1. Peel and cook taro, dice carrots Stir-fry green beans and green beans in boiling water and take them out. Boil the vegetarian meat in hot water for 20 seconds, take them out and set aside.

2. Place all the ingredients in the pot, add the vegetarian stock and seasonings and bring to a boil over medium heat.

Thai Hot and Sour Soup

Ingredients

Oil: 1/2 cup Lemongrass: 2 stalks (cut into oblique sections) Large chili pepper (dried) : 4 to 5 strips of gluten: 30g (sliced) Tofu skin: 30g (soaked in water and chopped) Vegetarian chicken: 200g (cut into thin slices) Bean paste: 2 tablespoons of water: 5 cups Mustard greens: 2000g (cut into thin slices) 6 cm long) Carrot: 1 (sliced) Medium tomatoes: 4 (cut into 4 slices each) Lemon (or lime) juice: 1 cup

Seasoning

Natural flavoring and soy sauce: 2 tablespoons each Salt: 1 and 1/2 teaspoons

Method

(1) Heat 1/2 cup of oil and add lemongrass, Stir-fry large chili peppers, gluten, tofu skin, vegetarian chicken and bean paste together, then add water, add mustard greens, carrots, tomatoes and seasonings and cook together.

(2) Boil slowly over low heat until the vegetables become soft, then add lemon juice and cook for another 5 minutes. Put the olive oil, lemon mince and lemon juice, vanilla powder, and brown syrup into a blender (juice machine) and stir, then mix with chopped agarwood and orange juice and heat until dissolved.

Low-fat vegetarian borscht

Ingredients

1 tomato (cut into small pieces), quartered lemon (washed), cabbage (shredded) ) half, 1 carrot (peeled and cut into small pieces), 5 cups of water

Seasonings

Appropriate amount of salt and pepper

Method

p>

1. Bring water to a boil, add all ingredients, and simmer for about an hour.

2. Season with salt and pepper.

Tomato and vegetable soup

Ingredients

Five ripe tomatoes, one quarter of cabbage, one half of white cauliflower, one half of pumpkin

Seasonings

Salt 1.5 tsp sugar 1 tsp

Method

1. Halve the large tomatoes and cut them into six Equal parts, heat the pan, pour in appropriate amount of olive oil, fry the tomatoes until soft, set aside.

2. Add water to another pot, add cabbage, cauliflower, and pumpkin (skin and diced), cook until medium cooked, add reserved tomatoes, and season. Its sweet and sour taste can quickly restore your appetite. It can be topped with noodles and used as noodle soup; when eating in winter, you can go to the Chinese medicine store to buy a pack of braised buns and make soup together to make the soup even better.

Vegetable soup

Ingredients

1/4 burdock, 1/2 carrot, 1/3 white radish, 1 handful of raw radish leaves and a little water for ingredient 3 Times

Seasonings

1.5 tsp salt

Method

1. After boiling the water, add the ingredients.

2. Simmer for about 1 hour.

3. When finished, add seasonings to make edible soup.

Chrysanthemum and carrot soup

Ingredients

6 grams of chrysanthemums, 100 grams of carrots, 5 grams of chopped green onion, appropriate amount of salt, 2 grams of MSG, appropriate amount of clear soup, 5 grams of sesame oil .

Method

1. Wash the carrots and cut them into slices, put them on a plate and set aside.

2. Heat the pot, add clear soup, add chrysanthemums, salt and carrots and cook.

3. Drizzle with sesame oil, sprinkle with MSG, and put it into a soup basin after taking it out of the pot.

Tofu Sauce Soup

Ingredients

1 piece of tofu 1 tablespoon sweet noodle sauce a little coriander

Method

1 Cut the tofu into 1cm square cubes and mince the coriander

2 Pour water into the pot (you can use ginger) and stir the sweet noodle sauce evenly. After the soup boils, remove the foam and pour in the diced tofu and seasonings. , cook for two minutes, then remove from the pot, sprinkle with chopped coriander and serve.

Tofu and kelp sprouts miso soup

Ingredients

1 tablespoon of miso 2 taels of soybean sprouts

Method

1. Wash the soybean sprouts, wash and dice the tofu.

2. Mix miso and 1 bowl of water thoroughly.

3. Wash the kelp buds, soak until soft and cut into small sections.

4. Boil the soybean sprouts in 4 bowls of water over medium heat for about 15 minutes.

5. Add tofu, kelp sprouts and miso water, bring to a boil and add salt to taste

Tofu soup

Ingredients

2 pieces of tofu, 30 grams of shiitake mushrooms, 20 grams of kelp, a little salt, cucumber, small carrot or alfalfa sprouts

Method

1. Add the shiitake mushrooms, kelp and salt, Cook into stock.

2. Add tofu and cook for 1 minute.

3. Add cucumbers, carrots or alfalfa sprouts. , Ingredients and processing methods of Si Shen Su Soup: 1 tael of raw barley, 2 taels of foreign barley, 2 taels of lotus seeds, one tael of gorgon seeds, and 2 taels of yam. Wash and soak the above ingredients until soft; drain the lotus seeds, then add water and simmer for two hours; Wash and cut the yellow buds and white buds, fry them with a little oil until soft, then add them to the soup and simmer for another hour, add salt to taste.

Fresh Vegetarian Soup

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Ingredients:

Chestnut meat...250g (6-7 taels)

Sweet corn...2 strips< /p>

Little water chestnuts......230g (5-6 taels)

Wild rice hooves......20g (half a tael)

>

Carrots...230g (5-6 taels)

Ginger slices...a little

p>

Method:

1) Remove the feet from the winter wild rice, soak until soft, wash and set aside.

2) Peel and wash the water chestnuts, peel and cut the carrots into pieces Reserve for later use.

3) After shelling the chestnuts, put them in a pot and add water to boil. Then soak the chestnuts for a while to remove the chestnut coat and reserve for later use.

4) Tear off the coat and whiskers of the corn and cut it horizontally. Cut into sections, wash and set aside.

5) First put an appropriate amount of water and ginger slices into the pot until the water boils, then add winter wild rice, carrots,

corn, chestnuts and water chestnuts After boiling again, switch to slow fire and simmer for about 1 and a half hours.

** After turning off the heat, add appropriate amount of salt to taste.

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Thoughts:

1) Chestnuts need to be shelled and heated first before baking. Take off your clothes.

2) Although you don’t need to choose big ones, you should not choose ones that are too thin, otherwise they won’t taste good. I don’t like to eat meat.

It’s just a few pieces. I like eating fish

I don’t know if you can eat fish or not. How strong is the taste of this soup? I can introduce it to you!

Ingredients:

225g celery

375g lettuce

2 bricks of tofu

5 mushrooms (soaked)

19g fungus (soaked) Soft)

1 fish tail

2 slices of ginger

Salt to taste

Method 1. First add celery, lettuce, Wash the fungus and mushrooms 2. Cut the celery into sections 3. Wash all the tofu (be careful to separate them)

4. Remove the scales and wash the fish tail 5. Fry the fish tail slightly 6. Keep it dry Boil an appropriate amount of water, then put the ingredients into it. After rolling, simmer for 90 minutes, then add salt and it's OK!!!

This soup has the effect of clearing away heat and detoxifying, removing fat and replenishing the body. Nutrition!!!!, Reference: Read books,