Thick Soup with Funchose and Mushrooms
by Editorial Staff
Thick, rich vegetable soup made with funchose or “glass” noodles is a guarantee of a hearty and tasty lunch. The dish turns out to be balanced in taste and perfectly satiates.
Ingredients
- Funchoza – 110 g
- Champignons – 240 g
- Tomatoes – 320 g
- Carrots – 180 g
- Onions – 110 g
- Garlic – 2 cloves
- Soy sauce – 2 tbsp
- Tomato paste – 35 g
- Salt – 3/4 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 3 tbsp
- Fresh parsley (for serving) – 10 g
- Water – 1.3 L
Directions
- Prepare the food you need.
- Peel and grate the carrots. Peel and cut the onions into small cubes.
- Cut the champignons into large pieces.
- Make a cross-shaped incision on the tomatoes and put them in boiling water for 1 minute. Take out the tomatoes and rinse immediately with ice water. Remove the skin and cut the pulp into small cubes.
- Heat vegetable oil in a frying pan, add chopped onions and carrots. Stir, fry over medium heat for 3-4 minutes, until soft.
- Add the chopped champignons and fry until the mushroom juice evaporates, stirring occasionally.
- Add chopped tomatoes, stir and simmer for 5 minutes over low heat. Add tomato paste. Peel the garlic, chop finely and add to the pan. Pour in the soy sauce.
- Add salt and black pepper, stir.
- Pour water into a saucepan and bring to a boil. Transfer the contents of the pan to the boiling water carefully.
- Bring the soup to a boil, add funchose, stir. Cook for 1-2 minutes.
- Remove cooked soup from heat.
- Chop the parsley finely.
Pour the soup into bowls and sprinkle each serving with chopped parsley.
Enjoy your meal!
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