Seasonings
2 tomatoes, 200 g (about 7 oz) fresh straw mushrooms, 20 g each green and red bell pepper rings, a few perilla leaves.
Seasonings
1 teaspoon salt, 1/2 tablespoon sugar, a pinch of chicken bouillon powder, 1200 g (about 5 cups) clear broth, 2 tablespoons vegetable oil.
Steps
1. Remove the stems from the straw mushrooms, rinse them clean, and cut them in half lengthwise.
2. Blanch the tomatoes in hot water briefly, then peel off the skin and cut into small cubes.
3. Heat vegetable oil in a pot until hot, add the diced tomatoes and stir-fry until softened, then add clear broth and bring to a boil.
4. Then add the straw mushrooms and the green and red bell pepper rings, season with salt, chicken bouillon, and sugar, and cook until the mushrooms are tender and have absorbed the flavors, then top with perilla leaves and serve.