ingredients:
200 g tomatoes, scalded, skinned
150 g of gluten, boiled, diced 1 cm
50 gr peas
50 g ground maize
75 g carrot, flower shape
1 tbsp tomato paste
2 tbsp tomato sauce
1 cm ginger, chopped
500 ml broth vegetarian
1/4 tsp pepper
1/2 tsp salt
2 tsp cornstarch, dissolved
1 stalk celery, chopped
1 tbsp margarine for sauteing
Broth ingredients:
200 grams of yam, peeled, cut into 6 parts
200 g carrots, peeled, cut into 4 parts
2 stalk celery, cut into 2 parts
2 pcs sweet corn whole, cut into 3 parts
1/2 tsp pepper
1 tsp salt
600 ml of water
How to cook:
Make vegetarian broth: boil water with jicama, carrots, celery, sweet corn, pepper and salt, and cook over low heat for 30 minutes, remove from heat, strain.
Soak tomatoes in hot water, let stand a minute, remove the skin epidermis and its contents, cut into 1 cm cubes of tomatoes, set aside.
Heat the margarine, stir-fry ginger until fragrant, pour the broth, salt, pepper, stir, and cook until boiling, remove from heat, strain.
Reheat the broth, put tomatoes, tomato paste, tomato sauce, gluten, peas, ground maize, carrots, celery, pepper and salt, and cook until boiling. Pour the cornstarch solution, stir, bring to a boil, remove from heat.