Vietnamese hot and sour soup, vegetarian version

Ingredients for 4 servings:

• 1 ½ liters vegetable broth, strong
• 200 g tofu, diced
• 3 carrots, cut into fine strips
• 100 g white cabbage, finely chopped
• 100 g soy sprouts
• 20 g dried mu-err mushrooms
• 1 small can of pineapple
• 2 tomatoes
• 2 tbsp sesame oil
• lemon juice
• Sambal Oelek or other chili paste
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Heat the vegetable stock. Pour boiling water over the moo-err mushrooms and let them simmer for about 30 minutes. Then cut them into thin strips. Meanwhile, heat the sesame oil in a pan or wok and briefly fry the tofu cubes, remove them, and set them aside. Then sauté the carrot and white cabbage strips until al dente, deglaze with a little hot vegetable stock, add the pineapple cubes and mushroom strips, and season generously with lemon juice, salt, and chili paste. Cut the tomatoes into eighths, remove the seeds, and place 4 pieces per person in a soup bowl. Bring the vegetable stock back to a boil, add everything, and pour over the tomatoes while still hot.