Spring Healthy Eight Immortals Vegetarian Soup
| Oil bean soak 2 taels | Shiitake mushrooms 2 taels |
| Winter bamboo shoots One or two | Lotus root Half |
| Carrot Half root | Pleurotus eryngii one |
| Fresh edamame 2 taels | Sweet corn One or two |
Step 1
This soup has been a favorite for many years: soaked mushrooms and oily beans are a must, and in addition, sweet and delicious vegetables such as lotus root, edamame, winter bamboo shoots, corn bamboo shoots, carrots, king oyster mushrooms, lettuce, and corn kernels are added. Leafy vegetables are not suitable for making soup. Cut all vegetables into small pieces.
Step 2
Heat a little oil in a pan, add carrots and mushrooms and stir-fry until fragrant. Shiitake mushrooms release more flavor when heated, and carrot oil is the most nutritious when fried.
Step 3
After frying the mushrooms until they become soft, add a small amount of flour. Because vegetable soup does not release colloids like meat, adding a spoonful of flour will make the soup as rich as broth.
Step 4
Stir fry evenly.
Step 5
Add all the other vegetables and bean paste and stir-fry for two minutes.
Step 6
Add a pot of water, cover, bring to a boil over high heat, then turn to low heat and simmer for forty minutes to an hour. This soup will taste better as it simmers longer. Add salt to taste before serving.
Step 7
The nutritious, delicious and rich Eight Immortals Vegetarian Soup is ready. The deliciousness of mushrooms, winter bamboo shoots, and edamame, the sweetness of corn, and the rich aroma of soaked oil beans are all blended into the soup.
Step 8
Drink it while it's hot. Cooking tips for spring health-preserving Eight Immortals Vegetarian Soup
