Carrot Assorted Vegetable Soup
A light, savory vegetarian soup made with carrots, enoki mushrooms, white cabbage stems, and oyster mushrooms.
Ingredients
carrot (peel thinly, wash and cut into small pieces)
100 g
enoki mushrooms (cut off old roots, wash and set aside)
60 g
bok choy stems (wash and cut into small pieces)
50 g
oyster mushrooms (wash, tear into small pieces by hand)
50 g
stock or broth (pour into the pot)
enough
salt
to taste
MSG
to taste
water starch (for thickening)
to taste
Instructions
1
Prepare the vegetables
Peel the carrots thinly, wash and cut into small pieces; wash the bok choy stems and cut into small pieces.
2
Prepare the mushrooms
Cut off the old roots of the enoki mushrooms, wash and set aside; wash the oyster mushrooms and tear them into small pieces by hand.
3
Cook and thicken the soup
Place the carrot slices, enoki mushrooms, bok choy stem slices, and oyster mushroom pieces together into a pot. Pour in enough stock, add salt and MSG, bring to a boil over high heat, then reduce to low heat and simmer until cooked. Reduce the liquid slightly, then thicken with water starch and serve.
