Vegan Mushroom Soup
Simple and easy recipe for a delicious and healthy vegan soup. beautiful look from the use of multi-color vegetables: yellow of corn, orange from carrot, white of mushroom.
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Servings Prep Time
4people 5minutes
Cook Time
20minutes
Ingredients
Vegetable Broth
Cornstarch Mixture
Instructions
  1. Ingredients
  2. In a pot, simmer all the Vegetable Broth ingredients on medium low heat for 15 minutes.
  3. Cut silken tofu and carrot into small cubes. Cut bean curd and Enokitake mushroom into thin strips. Chop green onion well.
  4. In a small bowl, mix cornstarch and water until smooth. Set aside.
  5. Once the broth is done, discard all the vegetables used in the stock. Season with rock sugar, mushroom seasoning (opt.), and salt. Add carrot and cook for 2 minutes. Then follow with tofu, Enokitake mushroom, sweet corn, and bean curd. Cook for another 5 minutes or until all the vegetables are fully cooked. Thicken the soup with cornstarch mixture until you reach your desired thickness. Finally, add chopped green onion. Sprinkle with ground pepper as desired.


  6. Served either warm or hot!