Vegetarian Korean kimchi half a bowl, Ningbo rice cake 6 taels, Chinese cabbage 1/4 tree, small oil tofu fruit 6, soybean sprouts, enoki mushrooms 2 taels each, fresh shiitake mushrooms 3 salt, veggie broth powder, a little each

Method

1, the cabbage peeled into a piece of slices, wash; soybean sprouts cleaned; enoki mushrooms cut off the root, peeled, washed; fresh shiitake mushrooms cleaned, slices To be used.

2. Prepare a soup pot, add 800cc of water and bring to a boil, then put in cabbage, small oil tofu fruit and cook for about 5 minutes, then add mushrooms, rice cakes, enoki mushrooms and soybean sprouts and cook until soft.

3, and finally the kimchi and seasonings added to the method 2, cooking for a few moments, until the kimchi flavor release can be eaten.