Malabar spinach shrimp soup
Materials:
200 g fresh shrimp
1 bunch of Malabar spinach
1 small zucchini or gourd
1 chicken egg (optional)
Purple onions, spices
How to do it:
Peel shrimp, pound or grind finely and then filter out the water, discard the pulp. Boil shrimp water to bring the riêu to a surface, then add sliced gourd or gourd and cook for about 2-3 minutes. Continue to add water spinach, season to taste. If you like the fatty taste, beat the eggs and pour slowly into the pot, stir gently before turning off the heat. The soup has a natural sweetness, refreshing, suitable for daily meals.
Vegetarian sweet potato soup
Materials:
300 g of taro
100 g straw mushrooms or oyster mushrooms
Scallions, coriander
Salt, vegetarian seasoning, pepper
How to do it:
Peel and grate sweet potatoes, shave or grate them finely. Wash mushrooms, cut into bite-sized pieces. Boil water, add mushrooms first, then add sweet potatoes, stir well so that the soup does not clump. Season to taste, cook until the soup is smooth, then add scallions, coriander and sprinkle with pepper. The soup has a buttery, fragrant taste and helps warm the body on chilly days.
Vegetarian mushroom vegetable soup
Materials:
100 g straw mushrooms
1/2 cornstarch
1 carrot
50 g peas
Young tofu
Sweet cabbage, scallions
Vegetarian spices
How to do it:
Cut carrots and corn into small pieces, bring to a boil about 10 minutes in advance to create a natural sweetness. Continue to add mushrooms, peas and tofu and cook for a few more minutes. Finally add sweet cabbage, season to taste and turn off the heat. The soup is light and sweet, rich in fiber and vitamins, suitable for people who want a light meal but still full of nutrients.
