Summary

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

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Instructions

1. Heat the vegetable stock.
2. Scald the Mu-Err mushrooms with boiling water and let them steep for about 30 minutes. Then cut into fine strips.
3. 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.
4. 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.