4 Simple Ways to Cook Delicious and Nutritious Vegetarian Soup at Home

Prepare the ingredients

You need to soak the snow mushrooms in water for 2 – 3 minutes, then remove them and chop them finely.

Straw mushrooms and shiitake mushrooms should be sliced thinly.

Next, for the enoki mushrooms, cut them into small pieces about 1 cm long.

Then, take the sweet corn and cut off the kernels.

Cut the carrot into small dice.

Finally, in the preparation step, finely chop the green onions and cilantro.

Cook the soup

Since lotus seeds are very hard, first, you should simmer the lotus seeds with 1.2 liters of water for 20 minutes.

Then add the corn, wood ear mushrooms, shiitake mushrooms, and enoki mushrooms and stir well.

When the soup pot comes to a boil, add the snow mushrooms and 2 tablespoons of seasoning, then adjust the taste to suit your family’s preference.

At this point, reduce the heat and mix 30g of tapioca starch with about 30ml of cold water in a bowl, then while stirring the soup pot, gradually pour the tapioca mixture in.

Continue stirring until the soup boils again, then you can turn off the heat.

Finally, ladle it into a bowl, add some green onions and coriander along with a little pepper, and enjoy.

Final product

This mixed vegetarian soup, when completed, has an eye-catching color and a rich flavor, sweet and light from the mushrooms and lotus seeds, along with the crispy snow mushrooms and lotus seeds that provide a delightful and special texture.

Prepare the ingredients

You soak the hairy grass in water for about 2 – 5 minutes, then remove and chop it finely.

Then you boil 200g of lotus seeds with 1.5 liters of water for 20 minutes, then remove the lotus seeds and soak them in cold water to prevent them from browning, while keeping the boiling water to cook the soup.

While simmering the lotus seeds, we will separate the corn kernels and cut the dried tofu into strips.

The tofu and carrot should be diced, but the carrot should be cut very small.

Next, you will dilute 80g of tapioca starch with 50ml of water.

Soak the shiitake mushrooms until soft, then cut them into thin strips.

Cook the soup

First, you should reheat the pot of boiled lotus seeds. When the water boils, reduce the heat and take a bowl of tapioca flour, while stirring the pot of water, slowly pour it in, then continue stirring until the water thickens.

At this point, take a small bowl and mix in the following seasonings: 2 tablespoons of seasoning powder, 1/4 teaspoon of monosodium glutamate, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Once done, add 1 – 2 tablespoons of water to the bowl to mix evenly.

When the seasonings have dissolved, stir the soup pot while slowly pouring in the mixed seasoning water, then continue stirring a bit to ensure the seasonings are evenly distributed before tasting and adjusting to your preference.

Once the seasonings are adjusted, stir the soup pot while adding the shiitake mushrooms and corn kernels.

Wait a moment until the soup boils again, then add the remaining ingredients: diced carrots, tofu skin, lotus seeds, tofu, and finally, the vermicelli.

Then stir it well, and wait for the soup to boil once more before turning off the heat and adding cilantro to finish.

Final Product

Vegetarian corn and lotus seed soup has a rich and sweet broth thanks to corn, lotus seeds, and mushrooms. Although it’s vegetarian, the ingredients in the soup can provide you with all the necessary nutrition for your body.

Prepare the ingredients

First, you should prepare the broth by simmering winter melon, carrots, mustard greens, cassava, and dried shiitake mushrooms with 1.5 liters of water. Let it boil for 5 – 8 minutes, then turn off the heat and remove all the mushrooms and ingredients from the broth.

The snow mushroom should be soaked in warm water for 1 to 2 minutes before cooking, until the mushroom expands and turns white. Then remove it and let it drain. Once drained, use scissors to cut it into small pieces and discard the hard core.

Next, slice the straw mushrooms thinly and tear the abalone mushrooms into strips.

Then for the corn, you should separate the kernels or grate it finely.

Chop the green onions into small pieces.

Cook the soup

Mix 50g of tapioca starch with 50ml of cold water. Then, turn on a low flame, stirring the broth while slowly pouring in the tapioca starch mixture, and continue stirring until the broth thickens evenly.

Next, turn on a normal high heat and wait for the broth to boil before adding all the prepared abalone mushrooms, straw mushrooms, and snow mushrooms. Stir the soup mixture well.

When the soup pot boils again, add the corn and stir well, then season to taste.

Finally, you just need to wait for the soup to boil again, then sprinkle some scallions on top and scoop it out to enjoy.

Final Product

Vegetarian snow mushroom soup has a very special taste, rich and subtly sweet, with crunchy snow mushrooms, and the flavor of this dish mainly comes from the vegetables, making it very delicious.

Preparation of Ingredients

Peel the white radish and cassava, wash the leek and cut it into pieces about 3 cm long.

Remove the husk from the corn, eliminate any remaining silk, wash it, and cut it into rounds or small pieces according to your preference.

Peel the potato and carrot, wash the zucchini and cut them into small cubes.

Crush the soft tofu. If the peas are already shelled, just rinse them twice with water and drain.

Making the broth

You start with 1 pot of 1.5 liters of water, then add in order 1 white radish, 1 corn cob, 1/2 a cassava root, 1/2 kg of sugarcane, and 1 stalk of Boaro onion.

You simmer on low heat for 40 minutes, then remove the vegetables, keeping the broth.

Frying the bread

Put a pan on the stove, add 2 tablespoons of vegetable butter to the pan over low heat, wait for the butter to melt, then add 1 piece of bread that has been cut into small pieces.

Fry the bread until golden and fragrant, then turn off the heat.

Cooking soup

You pour the freshly cooked broth into a pot, wait for it to boil, then add 1 potato, 1/2 carrot, 1/2 zucchini, and 50 grams of peas.

Cook for about 10 minutes to let the vegetables soften, then add 1/2 block of mashed soft tofu into the pot.

Next, season with: 1 tablespoon of rock sugar, 1 tablespoon of vegetarian seasoning, and 1 teaspoon of salt. Stir well and turn off the heat.

Completion

When the soup pot is done, ladle the soup into a bowl and add fried bread.

Next, drizzle 1 teaspoon of sesame oil to enhance the soup’s flavor.

Final product

Vegetarian vegetable soup is a nutritious dish that is very refreshing on hot summer days. This nutritious soup is appealing with the sweet taste of vegetables, the creaminess of soft tofu, and bread, which will surely satisfy you!