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Recipe Details:
This soup with tofu and champignons has no noodles in it, which makes it exceptionally light and diabetic-friendly.
Step 1 Wipe the champignons with a napkin, remove the lower hard part of the mushroom leg, cut the caps into thin slices. Step 2 Pour a little vegetable oil into a saucepan with a thick bottom, fry, stirring, first the leek for 2 minutes, then add the bell peppers and mushrooms and fry for 4 minutes. After that, add the garlic and stir-fry for 1 more minute. Step 3 Pour cold vegetable broth into a saucepan and bring to a boil over high heat. Then reduce heat, add soy sauce, cover the saucepan and simmer for about 7 minutes. Season with salt and pepper. Step 4 Add the chopped cilantro into the soup, then add sesame oil, stir, cover, and turn off the heat. Let the soup sit for about 20 minutes. Step 5 Pat the tofu lightly with paper towels. Cut the tofu into 0.5” cubes and dry them. Then pour the soup into bowls, add tofu, season with some soy sauce, serve and enjoy!
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