Tofu and soy sauce make the soup unusual, with a touch of Japan. In addition, the dish will turn out lean: without meat, dairy products and eggs.
Mushroom soup with tofu
- Champignons200 gr
- Potatoes4 pcs
- Carrot1 pc
- Onion1 pc
- Garlic3 cloves
- Tofu cheese100 gr
- Soy sauce3 tbsp
- Ground nutmeg, ground ginger to taste
- Salt, pepper, vegetable oil to taste
Finely chop the onion and garlic, fry for a couple of minutes in oil. Cut the mushrooms into large pieces, add to the onion with garlic, fry for a couple of minutes over high heat, stirring occasionally. Salt, pepper.
Cut the cheese into cubes, add to the mushrooms, mix. Add 1 tbsp. soy sauce. Mix again, remove from heat.
Dice carrots and potatoes. Cook in salt water. Add 2 tablespoons to the water. soy sauce, continue to cook.
When the vegetables are almost ready, add to them a mixture of mushrooms and cheese, ground nutmeg and ginger.
Stir, bring to a boil, turn off. The soup is ready!