Asian vegetable soup – spicy

Ingredients for 4 servings:

• 1 large onion(s)
• 2 large garlic cloves
• 5 tbsp oil
• 5 tbsp soy sauce, sweet
• 4 dried mu-err mushrooms
• ½ tsp chili pepper(s), chopped
• 800 ml water
• 1 ½ vegetable stock cubes
• 1 cup vegetables (stir-fried vegetables, frozen, large jumbo cup)
• ¼ cup sprouts

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

made easy and quick

Soak the moo-err mushrooms in water for about 30 minutes. Then squeeze out the excess water and chop finely. Dissolve the vegetable stock cubes in 800 ml of water. Peel and finely chop the onion. Peel and finely chop the garlic. Heat 2 tablespoons of oil and sauté the onion, garlic, and chili pepper. Add the frozen vegetables, sprouts, and finely chopped mushrooms. Add the remaining 3 tablespoons of oil and sauté. Then deglaze with the vegetable stock and bring to a boil for 10 minutes. Season the soup with 5 tablespoons of sweet soy sauce and let stand for at least 3 hours. Bring the soup back to a boil before serving and season again as desired.