How to make vegetable sprouts soaked in thick soup with mixed mushrooms

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make a thick soup with mixed mushrooms and vegetable seedlings.

1. Wash the cabbage seedlings and break them apart with your hands

2. Wash and slice all kinds of fungi

3. Put clean water in the pot, add ginger slices and bring to a boil, then add the mushrooms and blanch them.

4. Add a little oil to the pot in step 3 and blanch the cabbage seedlings.

5. Put the washed cabbage seedlings and the fungi under the tap and rinse them

6. Add a little oil to the pan, add garlic and ginger slices and sauté until fragrant

7. Add an appropriate amount of water to step 6., bring to a boil, add the soup stock and salt, and cook over medium-low heat until the soup stock is completely dissolved.

8. Put the cabbage seedlings and mushrooms from step 5 into the pot and cook over medium-low heat.

9. Cook until the cabbage sprouts and mushrooms are well-seasoned, about 3-4 minutes, then serve.

Today’s introduction to soaking vegetable sprouts in thick soup with mixed mushrooms ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.