时间：09/26/2026 09/27/2026
地点：星海禅修中心
主讲：净真
每周一素
蔬菜豆腐汤
简介：
这是一道清淡温润的斋食汤品，蔬菜清甜与豆腐嫩滑融合，简单炖煮即可呈现自然鲜味。
材料：
嫩豆腐 300克（切块）
胡萝卜 50克（切片）
香菇 3朵（切片）
青菜 100克（切段）
盐 适量
白胡椒粉 适量
清水 800毫升
食用油 1茶匙
做法：
1.准备食材：
豆腐切块，胡萝卜切片，香菇切片，青菜洗净切段备用。
2.热锅处理：
锅中加入少量食用油，放入香菇和胡萝卜中火翻炒约1分钟。
3.加水煮汤：
加入清水，大火煮沸后转中火煮5分钟，使食材释放香味。
4.加入豆腐青菜：
放入豆腐和青菜，继续煮约2分钟至熟。
5.调味完成：
加入盐和白胡椒粉调味，搅拌均匀后关火，即可盛出食用。
Date: 09/26/2026 09/27/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Vegetable Tofu Soup
Summary:
This is a light and nourishing vegetarian soup, combining tender tofu with the natural sweetness of vegetables in a simple simmer.
Ingredients:
Soft tofu 300g (cut into cubes)
Carrot 50g (sliced)
Mushrooms 3 (sliced)
Leafy greens 100g (cut into sections)
Salt to taste
White pepper powder to taste
Water 800 ml
Cooking oil 1 tsp
Instructions:
1.Prepare ingredients:
Cut tofu into cubes, slice carrot and mushrooms, wash and cut leafy greens.
2.Sauté base:
Heat a small amount of oil in a pot, add mushrooms and carrot, stir-fry over medium heat for about 1 minute.
3.Simmer soup:
Add water, bring to a boil, then simmer for 5 minutes to release flavors.
4.Add tofu and greens:
Add tofu and leafy greens, cook for about 2 minutes until done.
5.Season and serve:
Add salt and white pepper powder, mix well, turn off heat and serve.
