SOYBEAN EGG SOUP

Ingredient:

• Egg white 300 cc
• 25 g soybeans, boiled until cooked, roughly mashed
• 1 / 2 teaspoon salt
• 1.5 liters of water
• 100 g carrots, cut into round
• 100 g potatoes, cut into large
• 75 g mustard caisim, cut 4 cm
• 1 / 2 tsp pepper powder
• 1 / 8 teaspoon nutmeg
• 1 teaspoon vegetarian chicken powder
• 1 teaspoon salt

HOW TO MAKE:

1. Create steamed eggs: eggs mixed with soy and salt, mix well. Pour the pan , layered by 1 cm thick plastic. Steamed until cooked, lift.
2. Cut flower shapes, with a dry cake pan, set aside.
3. Boil water, put pepper powder, nutmeg powder, vegetarian chicken powder, salt, carrots, and potatoes, cook until cooked through and bubbling. Enter the egg white and mustard caisim, cook a minute, lift.

Serves 6