Soup rau củ chay 
Vegetable Soup
Tomorrow is the first day of the lunar month, and many of you might be eating vegetarian. I'm sharing this dish as a suggestion for an easy-to-make, light, and nutritious meal.
Vegetable Soup
Tomorrow is the first day of the lunar month, and many of you might be eating vegetarian. I'm sharing this dish as a suggestion for an easy-to-make, light, and nutritious meal.
Cooking Instructions
- 1
Prepare as shown in the picture. Keep the corn cob to cook for sweetness. Wash the seaweed and chop it finely. Mix 3 teaspoons of cornstarch (or tapioca starch, arrowroot powder) with a little cold water and set aside.
- 2
Boil 8 1/2 cups of cold water (2 liters) with the corn cob, add 1 teaspoon of salt. Once boiling, add the vegetables in order of cooking time (carrot -> baby corn -> corn, lotus seeds -> mushrooms, green beans). Season with salt and vegetarian seasoning to taste. Gradually add small amounts of seaweed, stirring well to prevent clumping. Add the dissolved cornstarch to the soup and turn off the heat. The soup will thicken as it cools, so aim for a slightly thick consistency when fully cooked.
- 3
Add cilantro, sesame oil, soy sauce, ground chili, and ground pepper. I enjoy it with bread to fill me up 🥖🥖🥖
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