The recipe for tomato and shiitake mushroom soup

Health benefits

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Ingredients and materials

Two tomatoes

Half a shiitake mushroom

A few slices of cabbage

A handful of fungus

Half a carrot root

A spoonful of Korean chili sauce

Salt in moderation

A tablespoon of tomato sauce

A little light soy sauce

The recipe for tomato and shiitake mushroom soup

1. Cut the shiitake mushrooms into sections, and shred or cut the mushroom and carrot into pieces

2. Make a cross shaped knife on tomatoes and soak them in boiling water to peel them

3. Put oil in the pan and stir fry the tomatoes until cooked, then add some tomato sauce for seasoning

4. Put the ingredients in a clay pot - tomatoes, shiitake mushrooms, fungus, carrots

5. Wash the cabbage thoroughly and tear it into pieces

6. Open the pot and add a spoonful of Korean chili sauce and a little soy sauce

7. Put in the cabbage

8. Boil on low heat, add salt and stir for 10 minutes

9. A hot bowl of soup

Tips

Tomatoes have no taste in winter, so tomato sauce is added. Tomatoes that are in season in summer can be left out.

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