1, mushroom cabbage soup. 50g onion, cabbage100g, mushroom100g shredded, parsley100g cut into blocks or strips, boiled in 4-5 bowls of water, and added with appropriate seasonings.

2, bean sprouts and green pepper soup. Cooking method: 30g of lily (dry), 0/00g of soybean sprouts/kloc-,0/00g of shredded green pepper/kloc-,0/00g of auricularia auricula/kloc-,and all the materials are cooked with 4-5 bowls of water. Seasoning can be added by yourself or diluted to taste the broth.

3, cucumber Flammulina velutipes soup. Cooking method: 80g of golden nail mushroom, 20g of dried mushroom, 0/00g of cucumber/kloc-,0/00g of abalone mushroom/kloc-,a little of coriander, peeled and sliced cucumber, sliced abalone mushroom and mushroom, cooked with Flammulina velutipes with proper seasoning, and added with some coriander.

4, burdock radish bean soup. Cooking methods: burdock100g, white radish100g, carrot100g and soybean 50g. Cut burdock, white radish and carrot into pieces, add 4-5 bowls of water with edamame, and add appropriate amount of seasoning or broth.

5. Lettuce and cauliflower soup. Cooking method: lettuce120g, cauliflower150g, and four-color vegetables (frozen) 80g. Cut lettuce into appropriate size, cut cauliflower into pieces, add frozen vegetables bought in the supermarket to cook soup, and add appropriate seasoning.

6, fungus Chinese cabbage soup. Cooking method: 200g of Chinese cabbage, 50g of auricularia auricula, 30g of dried lily, 50g of mustard powder and 0/00g of carrot/kloc. Slice Chinese cabbage, cut auricularia auricula and carrot into appropriate sizes, add lily and boil in 4 ~ 5 bowls of water, season and serve mustard.

7, loofah seaweed bamboo shoot soup. Cooking method: bamboo shoots150g, Nostoc flagelliforme 20g, Luffa 200g, a little chopped green onion. Slice bamboo shoots, cut loofah into pieces, cook with Nostoc flagelliforme in 4-5 bowls of water, season and serve.