Vietnamese Sour Spicy Soup, Vegetarian Option
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter vegetable stock, strong
- 200 g tofu, diced
- 3 carrot (s), thinly sliced
- 100 g white cabbae, finely chopped
- 100 g bean sprouts
- 20 g Mu-Err mushrooms, dried
- 1 small Can / s pineapple
- 2 tomato (s)
- 2 tablespoon sesame oil
- Lemon juice
- Sambal Oelek or other chili paste
- salt
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock.
- Scald the Mu-Err mushrooms with boiling water and let them steep for about 30 minutes. Then cut into fine strips.
- In the meantime, heat the sesame oil in a pan or wok and briefly fry the tofu cubes, remove and set aside. Then steam the carrot and white cabbage strips in it until firm to the bite, deglaze with a little hot vegetable stock, add the pineapple cubes and mushroom strips and season well with lemon juice, salt and chili paste.
- Eight tomatoes, remove the seeds and put 4 pieces per person in a soup bowl. Bring the vegetable stock to the boil again, add everything and pour over the tomatoes as hot as possible.
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