Have leftover soup or vegetables? Don’t let them go to waste! Refresh the flavor and create a new, yummy dish.
Heat the oil in a wok, then add salt.
Toss in the onions, stir briefly.
Add in the tomato and mushroom powder, stirring for another minute, or until the tomato has released its flavor.
Add the mixture into the boiling water.
Add the leftover soup or veggies. You may need to add additional water.
Cook for 5 minutes.
Add a splash of rice wine and you are finished!
Add the seaweed and cook another 2-3 minutes.
Thicken the soup with the potato starch mixed in a bit of water.
Drizzle in the whisked egg.
Drizzle in the black sesame oil.
Stir in the vinegar and pepper for a hot and peppery taste.
Ingredients
Directions
Heat the oil in a wok, then add salt.
Toss in the onions, stir briefly.
Add in the tomato and mushroom powder, stirring for another minute, or until the tomato has released its flavor.
Add the mixture into the boiling water.
Add the leftover soup or veggies. You may need to add additional water.
Cook for 5 minutes.
Add a splash of rice wine and you are finished!
Add the seaweed and cook another 2-3 minutes.
Thicken the soup with the potato starch mixed in a bit of water.
Drizzle in the whisked egg.
Drizzle in the black sesame oil.
Stir in the vinegar and pepper for a hot and peppery taste.
