According to natural elements

Composition:

Miso 25g, tofu 100g, oily tofu 50g, kelp, soybean sprouts 50g, Flammulina velutipes 50g, carrot 1/2, mushrooms 3, okra 3 and milk cabbage 3.

Cooking steps:

1. Fry the old tofu until golden on both sides.

2. Stir-fry kelp for a while, add water to boil, add 15g vegetarian miso, and cook for 10 minute.

3. Add the fried old tofu to the seaweed soup and cook for 5 minutes.

4. fry tofu, soybean sprouts, Flammulina velutipes, mushrooms and carrots in the pot.

5. Cook in kelp tofu soup for another 5 minutes.

6. Add milk cabbage, okra and the remaining 10g miso before taking out.

Cooking skills:

1. Careful friends will find that in the last step, we added some miso, which is rich in protein, fat, sugar, iron, calcium, zinc, vitamin B 1, B2 and nicotinic acid. 2. Eating miso often can prevent liver cancer, stomach cancer, colorectal cancer and other diseases. In addition, it can also inhibit or reduce cholesterol in blood, inhibit the accumulation of fat in the body, improve constipation, and prevent hypertension and diabetes.