Mushroom soup with light soy
4-5 medium fresh button mushrooms
1 teaspoon light soy sauce
3 cups Vegetable Stock
150 grams sicken tofu, finely diced
½ teaspoon black pepper powder
4 teaspoons sliced spring onions
Bring the vegetable stock and light soy sauce to a boil in a deep pan.
Add the mushrooms and tofu and cook on low heat for three to four minutes but don not allow the mixture to boil. Add the salt and pepper powder. Stir to mix well.
Transfer into individual soup bowls, sprinkle a teaspoon of chopped spring onions on each and serve piping hot.
Healthy and rich in protein, this soup can be prepared in a jiffy! Mushrooms and tofu hardly take any time to cook. This recipe has multi- nutrients and is recommended for all age groups.