【Delicious Vegetarian】Fresh Mushroom and Seaweed Mushroom Soup
Overview
This mushroom soup is definitely suitable for pregnant women and postpartum nourishment because it mainly uses sea vegetables to make the soup, which is similar to the seaweed soup that Koreans love to drink. With the addition of some delicious mushrooms, this soup is hard to taste. My daughter, who doesn't like the taste of kelp very much, drank 2 large bowls today. Plus her favorite white mushrooms, the little one was very happy today. When my husband came back in the evening, he drank a large bowl of it and kept saying it was delicious. Wakame is a seaweed plant. It is annual, yellow-brown in color, with green leaves with pinnate lobes. The leaves are thinner than kelp. It looks like a big sunflower fan or a skirt, hence its name. There are two types: light dry and salty dry. Wakame is a seaweed of the brown algae plant Laminariaceae. It is known as a sea vegetable. It is rich in nutrients and contains a large amount of iodine and calcium. Its protein and iron content are higher than those of kelp. In addition, it also contains vitamin A, vitamin B1, vitamin B2, vitamin C, folic acid, magnesium, sodium and multiple vitamins.
Tags
Ingredients
Steps
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Have all ingredients ready.
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Soak the wakame in water in advance.
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Basically, it will take a few minutes for the wakame to soak and expand to a very large size.
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Put an appropriate amount of water into the soup pot and pour in the soaked wakame.
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Add appropriate amount of stock.
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After the pot boils, skim off the foam.
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Add the washed shiitake mushrooms, white mushrooms, carrots, and tofu and cook for about 20 minutes.
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Just add a little salt before taking it out of the pot.
