Today, we will provide you with such a set of "vegetarian soup recipes". With it, making vegetarian soup will become a piece of cake!

1. Hot and sour soup

Ingredients:

A little fungus, 1 small piece of tofu, 1 small bamboo shoot, 4 mushrooms, 1 carrot, daylily 1/2 small bowl, coriander or nine-layer pagoda (a little)

Seasoning: 1 tsp soy sauce, 1 tbsp black vinegar, a little sugar, 1/2 tsp salt, 1/2 tsp pepper, vinegar 2 tablespoons

Steps:

1. Soak the fungus in water until soft, remove and cut into thin strips; cut tofu, bamboo shoots and carrots into thin strips; soak daylily in warm water until soft. Drain and squeeze dry.

2. Pour water into the soup pot and add all the ingredients. After the soup boils, add all the seasonings and adjust the salty taste. Thicken the soup with corn starch and sprinkle with coriander (or nine-layer pagoda). ) to start the pot.

2. Bitter Melon Soup

Materials:

2 pieces of bitter melon, 1 small piece of vegetarian ham, 1 can of canned cucumber

Seasoning Ingredients: 2 teaspoons soy sauce, a little salt, a little sesame oil

Steps:

1. Wash the bitter melon, cut in half and remove the seeds, cut it into squares about 3 cm in size; cut the vegetarian ham into Cut into small pieces and set aside.

2. Pour water into the soup pot, add bitter melon and cucumber, and bring to a boil together.

3. Turn to low heat and simmer until the bitter melon becomes soft. Add plain ham slices, soy sauce and salt to adjust the salty taste, then drizzle with sesame oil and serve.

3. Black plum and radish soup

Ingredients:

3 ebony plums, 250g of fresh green radish or white radish

Seasoning: rock sugar , sweet-scented osmanthus braised in appropriate amounts

Steps:

1. Wash and peel the radish, cut into small pieces or thick slices.

2. Put black plums and radish in a casserole, add an appropriate amount of water, stew over low heat until crispy, add an appropriate amount of rock sugar and osmanthus stew, and serve.

4. Seaweed soup

Ingredients:

1 handful of dried kelp sprouts, a little white sesame seeds, appropriate amount of ginger slices

Seasoning: Add appropriate amounts of salt and mushroom powder

Steps:

1. Pour water into the soup pot, add ginger slices and bring to a boil.

2. After the soup is boiled, add kelp sprouts and bring to a boil. Add all seasonings to adjust the salty taste. Sprinkle white sesame seeds before serving. < /p>

Seasoning: a little soy sauce, appropriate amount of salt

Steps:

1. Wash the watercress and cut the marinated sausage into thin slices.

2. Pour water into the soup pot, then add all the ingredients and cook together for about 20 minutes. Add salt to adjust the salty taste, and add a little soy sauce before serving.

6. Tangerine peel and radish soup

Ingredients:

1 white radish, 10g of tangerine peel, 10g of hawthorn

Seasoning: a little salt , a little coriander or nine-layer pagoda

Steps:

1. Wash the radish first, peel and cut into pieces; wash the coriander and chop into pieces; wash the tangerine peel and hawthorn in water .

2. Put an appropriate amount of water in the pot. After boiling, add all the above ingredients and cook over high heat. After boiling, turn to low heat and cook until the radish is cooked. Add salt to taste. , sprinkle with coriander and serve.

7. Simple pumpkin soup

Ingredients:

2 small pumpkins

Seasoning: coconut milk (or soy milk, cashew milk ) 1 cup (240ml), 2 cups water (or vegetarian stock) (480ml), a pinch of sea salt, 1 tablespoon olive oil (or coconut oil) (15ml), maple syrup (or agave nectar, rock sugar) 2 tablespoon (30ml), 1/4 teaspoon of cinnamon powder, 1/4 teaspoon of black pepper (if making sweet soup)

Steps:

1. Preheat the oven to 176 degrees Celsius, line a baking sheet with tin foil or parchment paper.

2. Cut the small pumpkin in half and scrape off the flesh and seeds (the seeds can be kept to make roasted pumpkin seeds).

3. Brush a layer of oil on the surface of the melon flesh, and then place it face down on the baking sheet. Bake for 45-50 minutes, until the pumpkin skin can be easily pierced with chopsticks. Take out of the oven and let dry for 10 minutes, then scrape out the melon flesh with an iron spoon, or use other methods to remove the melon skin, leaving the melon flesh.

4. Put pumpkin, water, coconut milk, sea salt, olive oil, maple syrup and other ingredients into a blender and mix evenly.

5. Pour the mixture into a pot, cook over medium-low heat for 5-10 minutes, taste and season according to taste, and then enjoy directly.

8. Lotus root and yam soup

Ingredients:

100g lotus root, 30g carrot, 1 small handful of wolfberry, 3 slices of ginger

Seasoning Ingredients: Appropriate amount of vegetable oil and salt

Steps:

1. Peel and slice lotus root, yam and carrot, and cut ginger into shreds.

2. Heat the wok, pour a little oil, add shredded ginger and sauté until fragrant, add carrots and stir-fry briefly, add boiling water, transfer to a casserole, after boiling add lotus root, yam, wolfberry, low heat Cook for 20 minutes and add some salt before serving. It will taste delicious.

9. Stewed lotus root with red dates, peanuts, yam and lotus root

Ingredients:

Red dates, peanuts, yam, lotus root, dried king oyster mushroom

Seasoning Ingredients: vegetarian soup, salt, mushroom extract

Steps:

1. Peel the yam, wash it, and cut it into pieces with a hob; wash the lotus root, peel it, and cut it with a hob. Cut into pieces; soak dried king oyster mushrooms in cold water, soak until soft, and cut into pieces; wash red dates and peanuts separately.

2. Put the oyster mushrooms, corn cobs, Chinese cabbage, and winter melon into the pot, add water and cook for 2 hours, then remove the oyster mushrooms, corn cobs, Chinese cabbage, and winter melon to make a vegetarian soup.

3. Heat the pot, pour a little oil into the pot, add yam and lotus root and stir-fry until thoroughly stir-fried.

4. Take a soup pot, add the yam and lotus root from step 3, then add dried king oyster mushroom pieces, red dates, and peanuts. Pour in the vegetarian soup from step 2, bring to a boil over high heat, and adjust the heat to medium to low. Simmer for about 4 hours, season with a little salt and mushroom essence, and take it out.

10. Golden Mushroom Soup

Ingredients:

400g green papaya (or white radish), 100g king oyster mushroom, 1 fresh shiitake mushroom, 8 red dates , 5g bamboo fungus, 5g daylily (soak until soft and tie until knotted), 30g ginger slices, 2000 ml water

Seasoning: 1 teaspoon olive oil, a little sesame oil, 1 tablespoon salt

Steps:

1. Cut green papaya into cubes, cut bamboo fungus into sections, and slice king oyster mushrooms and fresh shiitake mushrooms.

2. Pour oil, sesame oil, and ginger into a hot pan and sauté until fragrant. Add shiitake mushrooms and king oyster mushrooms and stir-fry until fragrant.

3. Pour in water, green papaya, and red dates and cook until soft. Add other ingredients and seasonings and cook for 2 minutes.

11. Sweet potato and ginger soup

Ingredients:

300g sweet potato, 20g ginger, 10 pitted red dates, 50g glutinous rice dumplings, appropriate amount of water< /p>

Seasoning: appropriate amount of brown sugar

Steps:

1. Wash the sweet potatoes and cut them into pieces, and cut the ginger into thick slices and set aside.

2. Put sweet potato cubes, ginger slices, red dates and water into the pot, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.

3. Add water to glutinous rice flour and form into a ball, roll into small balls and set aside.

4. After the small dumplings are cooked, put them in cold water to cool, and finally add brown sugar to taste.

12. Three Mushrooms and Yellow Ear Soup

Ingredients:

6 yellow ears (soaked), 60g bamboo shoots (sliced), 60g straw mushrooms ( sliced), 60g shiitake mushrooms (soaked and sliced), 60g mushrooms

Seasoning: 1/2 tablespoon salt, 1 tsp sesame oil, 8 bowls of vegetarian stock

Steps: < /p>

1. Put all the ingredients into a stew pot, simmer for 3 hours, season and serve.

13. Ganoderma lucidum and walnut stewed morels

Ingredients:

Dried morels, ganoderma, red dates, vegetarian soup, salt, mushroom essence

Steps:

1. Wash all ingredients and put them into a stew pot for later use.

2. Add a spoonful of vegetarian soup to the pot and bring to a boil. Add an appropriate amount of salt and mushroom essence. Remove from the pot and pour the soup into a cup. Put it in a steamer and steam for 60 minutes.

14. Three shredded tofu soup

Ingredients:

250g tofu (2 squares), 30g carrots, 30g fungus, 20g bamboo shoots, 10g ginger, celery 10g

Seasoning: 1/2 tablespoon of salt, 1 tablespoon of soy sauce, 1/3 tablespoon of sugar, a little pepper, a little sesame oil, 5 bowls of water, 2 tablespoons of vinegar + 4 tablespoons of water)

Steps:

1. Wash the tofu, apply some salt on it, and shred it; remove the stems of the fungus, wash it, and shred it; wash the celery and mince it. ; Wash the carrots, peel, wash, and shred; wash the bamboo shoots, peel, wash, and shred; wash the ginger, peel, wash, and shred. Place the above ingredients on a serving plate.

2. Pour water into the pot, bring to a boil, put in the fungus, pick it up, and put it on a plate.

3. Pour water into the pot, add other ingredients, bring to a boil, add seasonings, thicken it into a thick soup, then add minced celery and sesame oil, and put it into a soup plate. Place a layer at the bottom. disc.

15. Lily and Cabbage Soup

Materials:

5g old ginger, 30g lily, 300g Chinese cabbage, a little salt

Steps :

1. Wash all the ingredients, cut the cabbage into small pieces, and put them into the pot together to cook.

2. After the cabbage is cooked, add a little salt and serve.

Warm Tips:

Light lily and cabbage soup has a good detoxification and edema effect. It can be drunk half an hour before meals to increase satiety and reduce staple food calorie intake. . However, it is not recommended to drink it at night, because the diuretic effect of cabbage may make you wake up at night and increase the metabolic burden on the kidneys.

16. Enoki mushroom and tofu soup

Ingredients:

Tofu, enoki mushroom, ginger slices, pea sprouts

Steps:

1. Put ginger slices in a casserole and add water.

2. After boiling over high heat, turn to low heat and simmer for 20 minutes.

3. During the cooking process, remove the floating oil and make sure the oil is as clean as possible.

4. After cooking, remove the ginger.

5. Pour in the tofu cubes and cook for a few minutes.

6. Then add the enoki mushrooms.

7. When the soup boils again, add the pea shoots, turn off the heat, and season with salt.

17. Homemade vegetarian stock

Materials:

Shiitake mushrooms, carrots, corn, soybean sprouts

Steps:

1. Wash all ingredients, remove roots from mushrooms, cut carrots into small pieces, and cut corn into small pieces.

2. Put the prepared materials into the pot and add appropriate amount of water.

3. Bring to a boil over high heat, then turn to low heat and simmer for about 1 hour. You can open the lid a little in the middle, so that the soup will be clearer.

4. Finally, after cooking, strain out the ingredients to get clear vegetarian soup. Store it in the refrigerator and use it for cooking and making soup.

18. Delicious miso soup

Ingredients:

3 tablespoons of Korean miso soup, 1 potato, 1 small box of soft tofu, 1 zucchini /4, 1 pepper, 1 tablespoon of salad oil, a little chili powder, a little celery leaves, 500ML water

Steps:

1. Add water to the soup pot and heat it up Add Korean soybean paste and mix well to dissolve, then add diced zucchini and potatoes. After the fire comes to a boil, turn to medium heat and cook for about 5 minutes.

2. Add tofu and chili and wait until they boil. Continue cooking over low heat for 2 minutes, then turn off the heat and add chili powder and celery leaves.