Soybean Soup
1.
Ingredients: 200 grams of soybeans, 1 carrot (about 230 grams), 1 sweet corn (about 230 grams), 60 grams of dried kelp, 30 grams of dried mushrooms
2.
Wash all the ingredients and soak the soybeans for 8 hours. Cut carrots into hob pieces, cut corn into small pieces, soak dried shiitake mushrooms (reserve the mushroom water), soak kelp for 15 minutes, and tear into small pieces. The white substance on kelp is mannitol, which is a unique delicious element of kelp. It is soluble in water and has the effects of diuresis, lowering blood pressure and reducing swelling. Therefore, it is not advisable to scrub too hard and soak for too long to avoid loss of nutrition and flavor.
3.
Put all the ingredients, mushroom water, and appropriate amount of water into the pot. After it is boiled, turn to low heat and cook for 2 hours. (Put too much water, otherwise the taste is not fresh enough. The boiled soybeans can be used to make soy milk for breakfast)
4.
After the soup cools down, pour it into the ice cube box and put it in the freezer to make a vegetarian soup ice cube, and take it when needed.
