Noodle soup with tofu and oyster mushrooms

Name: noodle soup with tofu and oyster mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 vegetable stock; 1 bag Chinese vegetable mix; 150 g oyster mushrooms; 2 el lemon juice; 4 el Japanese soy sauce; 250 g mie; 375 g tofu natural; 3 el traditional olive oil

Ingredients

2 vegetable stock
1 bag Chinese vegetable mix
150 g oyster mushrooms
2 el lemon juice

4 el Japanese soy sauce
250 g mie
375 g tofu natural
3 el traditional olive oil

Directions

Bring 1 liter of water to the boil with bouillon tablets. Stir in vegetable mix and oyster mushrooms. Let soup simmer for 5 minutes. Season with lemon juice and 2 tablespoons of soy sauce. Meanwhile prepare according to directions on packaging.
Heat oil in wok or frying pan and fry tofu cubes around brown. Extinguish with 1-2 tbs of soy sauce. Let it drain and spread over two large bowls. Create vegetable stock. Sprinkle crunchy tofu cubes at the table over soup.