Asian Vegetable Broth

Soup prepared from vegetable broth, shiitake mushrooms, Vegetable Recipes, Kikkoman soy sauce …

Ingredients:

Rescription for 4 servings: 100 g of white radish 80 g carrots 80 g tofu 60 g shiitake mushroom 4 tbsp Kikkoman soy sauce 2 tbsp peanut oil 1 tbsp potato starch 1/2 tbsp sugar 1/2 tsp sesame oil 2 pcs of spring onions 1 l vegetable stock

Procedure:

1. Chop the radish and carrots finely, quarter the mushrooms, cut the onion and its florets into 2.5 cm pieces, cut the tofu into cubes
2. Heat the peanut oil in a conventional or wok pan and fry the radish, carrots and mushrooms, add the vegetable broth, soy sauce, sugar and bring to a boil, reduce the heat and simmer over low heat for 3 to 4 minutes until the Vegetable Recipes are cooked
3. Remove the foam, dissolve the potato starch in two tablespoons of water and add to the broth
4. Add the tofu and chopped onion and bring to a boil briefly
5. Pour in the sesame oil and serve on plates.

Recommendation:

If you add gnocchi, ravioli or other ingredients to the soup, it can be served as a main dish.

Note:

Source.