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

  1. Prepare the food you need.
  2. Peel and grate the carrots. Peel and cut the onions into small cubes.
  3. Cut the champignons into large pieces.
  4. 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.
  5. Heat vegetable oil in a frying pan, add chopped onions and carrots. Stir, fry over medium heat for 3-4 minutes, until soft.
  6. Add the chopped champignons and fry until the mushroom juice evaporates, stirring occasionally.
  7. 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.
  8. Add salt and black pepper, stir.
  9. Pour water into a saucepan and bring to a boil. Transfer the contents of the pan to the boiling water carefully.
  10. Bring the soup to a boil, add funchose, stir. Cook for 1-2 minutes.
  11. Remove cooked soup from heat.
  12. Chop the parsley finely.
    Pour the soup into bowls and sprinkle each serving with chopped parsley.
    Enjoy your meal!

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