Mushroom Soup

Recipe by: Unknown

Prep Time: 10 min
Cook Time: 20 min
Serving Size: 2-4

Tools: Soup Bowl, Cutting Board, Knife, Stir Spoon

Ingredients:

  • 8-10 Small Mushrooms (any fresh mushroom you can find in an American grocery store will work)
  • 1 Tomato
  • Tofu (half of one box)
  • 1 Green Onion
  • A very small piece of Ginger (a little)
  • Two pieces of Cilantro (optional)
  • Chicken Broth (fat free and low sodium)

Preparing:

  1. Slice the mushroom and tomato
  2. Cut Tofu into squares (don’t have to be too small)
  3. Cut green onions into small pieces
  4. Cut Ginger into very small pieces
  5. Cut cilantro into small pieces

Cooking:

  1. Heat up a pot. When the pot is very hot, put a little chicken broth.
  2. When chicken broth is hot, put tomato into the pot and stir until tomato is soft and the tomato juice is out.
  3. Put Ginger and part of the green onions in pot.
  4. Pour chicken broth into the pot (you can decide how much you need)
  5. Put Tofu in the pot (make sure Tofu is in the middle of the soup)
  6. When the soup starts boiling, turn down the oven, and switch to medium/medium high. Let it cook for around 20 minutes. (make sure there is enough liquid in the pot)
  7. Put the rest of the green onion and cilantro in the soup.
  8. Eat

(If you like, you can add a little sesame oil before you serve.)

  1. Slice the mushroom and tomato
  2. Cut Tofu into squares (don’t have to be too small)
  3. Cut green onions into small pieces
  4. Cut Ginger into very small pieces
  5. Cut cilantro into small pieces
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