Living to serve
Ingredients
| Tofu | 1 pack |
| Shredded vegan crabchoose a variety free from egg, dairy and animal ingredients | 1 pack, 50 g |
| Snow fungus | 1 |
| Enoki mushrooms | 2 bunches |
| Lotus seeds | 20 g |
| Carrot | 1 |
| Tapioca starch | about ½ small bowl |
| Coriander | 1 bunch |
| Seasonings | Sesame oil, pepper, salt, vegan fish sauce, vegan seasoning powder |
Steps
01
Dice the vegetables
Peel and dice the vegetables. Bring a pot of water to the boil and add the vegetables first.
02
Soak the snow fungus, cook the lotus seeds
Soak the snow fungus for about 30 minutes, trim the base and chop finely. Boil the lotus seeds until tender.
03
Add everything to the pot
Add the vegan crab, stir gently, then add the snow fungus and lotus seeds.
04
Season and thicken
Season with 1 spoon salt, 3 spoons vegan seasoning powder and a dash of vegan fish sauce.
Once the soup boils, mix half a small bowl of tapioca starch with cold water, pour it in slowly and stir gently until the soup thickens.
Silky, mushroom-scented and full of vegetable sweetness: a small bowl that warms the whole morning.
