Ingredients
Lotus seeds: 50g
Fresh shiitake mushrooms: 50g
Lingzhi mushrooms: 50g
1 carrot
100g soft tofu
Cilantro, ground black pepper, vegetarian bouillon powder
Instructions
Step 1: Preparation
Cut the carrot into bite-sized pieces. Clean and drain the mushrooms. Finely chop the cilantro. Cut the soft tofu into pieces.
Step 2:
Bring 1 liter of water to a boil, add the lotus seeds and carrot, and cook for about 10 minutes. Add the mushrooms and continue cooking until they are tender. Add 3 tablespoons of vegetarian bouillon powder, then turn off the heat and add the tofu. Season with ground black pepper and cilantro on top.
Finished product:
Mushroom and lotus seed soup is made with easy-to-find ingredients, simple to prepare, and packed with nutrients.
