1 recipe found
I ran out of soy milk, so I originally thought I'd do the same thing as before. Suddenly I remembered the soaked and cooked mushrooms lying there for use. Don't make soup. The taste of this mushroom is not very popular. Simply beat it into soy milk and turn it into a powdery thick slurry. Then there will be no problem of bad texture when chewed. Boil the soybeans and mushrooms, throw them directly into the food processor, and finish in minutes. There are a lot of bubbles, all of which are rich in protein. Take a sip. It has a faint mushroom flavor. If you add a little salt, can it be called mushroom and soybean soup?
