Try cooking vegetarian fish noodle soup for a change

Ingredient:

- Make broth: Radish, carrot, apple, onion.

- Topping: King oyster mushrooms, tofu, vegetarian fish cakes.

- Vegetables: Tomatoes, dill, coriander, banana blossom, shredded water spinach, bean sprouts, herbs, elephant foot yam.

- Spices: Seasoning powder, oyster sauce, soy sauce, shallots, turmeric powder, cooking oil, yeast, sugar.

Making:

- Prepare ingredients: cut radish, carrot, tomato, apple into pieces. Cut fresh oyster mushrooms in half, wash and crush coriander roots.

- Wash and drain all vegetables. Peel and slice elephant ear, rub with salt and leave for 10-15 minutes to relieve itching.

- Add vegetables and aromatic herbs to the pot and cover with water. Turn on high heat and bring the broth to a boil. Skim off the foam to make the broth clearer. Turn on low heat and simmer for about 30 minutes.

- Saute onions until fragrant, add tomatoes, then add tofu, fish cakes, king oyster mushrooms, add oyster sauce, seasoning powder, soy sauce, sugar, stir-fry until cooked, then turn off the heat.

- When the broth is done, take all the vegetables out and pour in the stir-fried topping. Bring the broth to a boil and add the elephant foot yam. When the elephant foot yam is cooked, season the broth again and add the dill and cilantro, then turn off the heat.

- Put noodles in a bowl, add raw vegetable topping and pour broth into the bowl. That completes the fish noodle bowl with full toppings.