VEGAN ASPARAGUS JUJUBE SOUP

Method

1. PREPARATION
2. Cut off the tough woody ends of the asparagus from the bottom, then minced them.
3. Soak the dried Shiitake mushrooms and Jujube in warm water for 20 minutes until soft. Cut off the mushroom’s base and mince both.
4. Rinse and drain the tofu before shredding it into bite-sized thin strips.
5. Cut the corn off the cob with a sharp knife and set it aside.
6. Peeled off the carrot skin, then rinsed and chopped it.
7. INSTRUCTIONS :
8. Step 1: Make the Broth : Begin by adding 1/2 the carrot and 1 cob of corn and stew for 30 minutes under 1 liter of filtered water.
9. After 30 minutes, remove the veggies and add another 500ml of filtered water.
10. Cook for another 15-20 minutes in a pot with all the ingredients, including corn, jujube, mushrooms and asparagus.
11. Add 1/2 teaspoon salt to taste the soup, or use vegetarian seasoning powder instead.
12. Step 2: Thicken the Soup
13. Prepare half a cup of filtered water by mixing 3 tablespoons of tapioca starch in it and stirring it into the pot.
14. To prevent the tofu from being squashed, add them last at this step.
15. Step 3: Finished
16. Take the soup off the heat.
17. Then season with coriander, pepper and sesame oil while dining. These additions will enhance the flavor and attractiveness of the soup.

Notes:

With the collaboration of Food blogger Duong Yen Nhi (Accnhi) and Anchay.vn, this is a tasty and nutritious Vegan Asparagus Jujube Soup recipe. Other vegetables, such as melon, squash, potatoes and so on, can be substituted for this soup. We combine corn and red apple in this recipe, so it is naturally delicious.

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