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Home > Vegetarian Era > Delicacies > Stew Gluten Sausage Tonic Soup
 
Recipe provided by Kao Hsiung center, Formosa
 
  Ingredients

300g gluten sausages (pic 1)
5 dried black mushrooms, soak in water till soft, cut each in quarters
100g button mushrooms, cleanse and drain, cut each in half
80g golden needle mushrooms, cleanse and cut each into half
1 bag tonic herbs* (above 4 ingredients see pic 2)
½ carrot, cut into chunks
½ sweet corn, cut into chunks
Some salt
Water 1500cc

 
(Pic 1)
 
(Pic 2)
Directions
1. Cleanse and drain gluten sausages (or flour gluten). Tear into small pieces by hand. (It’s tastier this way.)

2. Fry gluten sausages and black mushrooms in medium heated oil for a little while and then remove, set aside.

3. Pour carrot, sweet corn, fried gluten sausages and black mushrooms into a pot; add 1500cc water and the herbs bag. Simmer for 30 minutes under low heat. Add button mushrooms, golden needle mushrooms and some salt to taste. Continue to cook until done. Ready to serve.
 

Note:
1. Tonic herbs bag is available in all Chinese herb medicine stores.
2. You can make gluten by yourself, please refer to Homemade gluten.

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