Mushroom Nuggets Chinese Cabbage Carrot Soup
Mushroom Nuggets Chinese Cabbage Carrot Soup
Materials:
10 to 12 pcs of Vegetarian mushroom nuggets
500g Chinese cabbage
2-3 Carrots (200g)
2 litre Water
Ingredients:
2 tsp salt
Tips:
1. Cut Chinese cabbage into big chunks.
2. No need to defrost mushroom nuggets.
3. Keep the soup boiling for 30 minutes.
Others:
Procedure:
1. Wash Chinese cabbage.
2. Brush or wash carrots.
3. Cut Chinese cabbage into big chunks.
4. Cut carrots into pieces.
5. Add Chinese cabbage, carrots and mushroom nuggets into the soup pot.
6. Add 2 litres of water in the soup pot.
7. Heat the pot and bring it to boil.
8. Once it is boiling, add 2 tsp of salt.
9. Reduce heat. Still keep the pot boiling.
10. Cook for 30 minutes.
11. Turn off the heat.
12. Enjoy.
