Thai soup with Chinese cabbage, tofu and mushrooms

ingredients

5 cups water 2 tbsp soy sauce 1/2 tbsp sea salt 1 tbsp lemon juice 1 tbsp brown sugar 3/4 cup sliced Chinese cabbage 1 cup frozen mushrooms 1 packet Tofu cheese 1 packet soy

procedure

1.

In a saucepan, bring water flavored with soy sauce, sea salt, lemon juice and sugar to a boil.

2.

Add the Chinese cabbage and mushrooms cut into larger pieces to the boiling water. Cook until the cabbage and mushrooms are tender. Add the cubed tofu and cook for 10 more minutes.

3.

In a separate pot of water, bring the soybeans to a simmer. Add to the soup and serve warm.