- Vegetable Stock 300 ml
- Water 200 ml
- Carrots 2 pcs, cleaned and cubed
- Dried Soya beans 2 tbsp, soaked in water all night
- Dried Tofu skin sheets 3 large sheets, soaked in water till soft, then drained
- Garlic 2 cloves, 1 smashed, 1 chopped (skipped when necessary)
- Ginger 3 cm, burned in flames, cooled, smashed (please see How to prepare Burned Ginger)
- Green Spring onion sliced for garnish (skipped when necessary)
- Cooking oil 2 tbsp
- Salt + Pepper
- Mushroom Granules 1 tsp
Optional Ingredients :
- Protein Fish Ball / Chicken Balls 100gr
Methods :
- Heat the pot with 2 tbsp oil, put in ginger, let it cooked a bit then turn down the heat, put in chopped garlic, brown garlic slowly and evenly by stirring in low heat.
- Put in water and carrot, turn up the heat and cover the pot. Let is boiled until the carrots are all cooked.
- Cut the tofu skins with scissors to the shapes of liking. I prefer squares of 2,5cm x 2, 5 cm.
- After the carrots are all cooked, put in the vegetable stock and tofu skin, bring it to the boil for 3-5 mins. Turn off the heat, add mushroom granules and salt + pepper to taste.
- Ready to be served. Served warm with rice or noodle.
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All recipes are all vegan, do not contain animal meat and eggs, and mostly combine with onions family. Some recipes are with dairy. The writer are not nutrition expert nor have expertise of food allergen such gluten,nuts. Please observe the ingredients to your particular own diet.
