Vegetable Soup

Name: Vegetable Soup
Total time: 15 min
Yield: 70335 g
Ingredients: Bean Sprouts 80 g; Perilla Leaves 10 serving (20 leaves); Blanched Enoki Mushrooms 70 g; Oyster Mushrooms 50 serving; Napa Cabbage 100 g; Katsuobushi Broth 20 ml; Water (Drinking Water) 70000 cup; Mixed Soy Sauce 5 ml

Cook 15 min Difficulty EASY 97 kcal

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Ingredients

Main ingredients

Bean Sprouts 80 g
Perilla Leaves 0.5 serving (20 leaves)
Blanched Enoki Mushrooms 70 g
Oyster Mushrooms 0.5 serving
Napa Cabbage 100 g

Seasonings/Sauce

Katsuobushi Broth 20 ml
Water (Drinking Water) 70000 cup
Mixed Soy Sauce 5 ml

Nutrition summary

Carbohydrates 15.03 g 49%

Protein 8.3 g 27%

Fat 3.3 g 24%

Serving size 70335g

Cooking steps

1

Cut vegetables such as onion, carrot, potato, and zucchini into bite-sized pieces.
2

Heat some cooking oil in a pot and sauté the onions.
3

Add the rest of the vegetables and stir-fry together.
4

When the vegetables are slightly cooked, pour in water.
5

Season with salt and pepper to taste.
6

Boil until the vegetables are fully cooked.
7

Transfer to a bowl and serve.

Vegetable Soup

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