时间：02/14/2026 02/15/2026
地点：星海禅修中心
主讲：净真
每周一素
菌菇蔬菜汤
简介：
这是一道清润鲜香的斋食汤品，多种菌菇与时蔬融合，口感层次丰富而自然纯净。
材料：
香菇 80克（切片）
金针菇 100克（去根）
胡萝卜 80克（切片）
嫩豆腐 150克（切块）
青菜 100克（切段）
盐 适量
白胡椒粉 适量
清水 1000毫升
香油 几滴
做法：
1.准备食材：
所有菌菇洗净切好，胡萝卜切片，豆腐切块，青菜切段备用。
2.煮制汤底：
锅中加入清水，放入香菇和胡萝卜，中火煮约5分钟，使汤底释放鲜味。
3.加入菌菇：
放入金针菇继续煮2分钟，使汤味更加醇厚。
4.加入豆腐与青菜：
加入豆腐块和青菜，煮约2分钟至食材熟透。
5.调味完成：
加入盐和白胡椒粉调味，滴入几滴香油，关火盛出即可。
Date: 02/14/2026 02/15/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Mixed Mushroom and Vegetable Soup
Summary:
This is a light and savory vegetarian soup, combining assorted mushrooms and fresh vegetables for a naturally rich and layered flavor.
Ingredients:
Shiitake mushrooms 80g (sliced)
Enoki mushrooms 100g (trimmed)
Carrot 80g (sliced)
Soft tofu 150g (cubed)
Leafy greens 100g (cut into sections)
Salt to taste
White pepper powder to taste
Water 1000 ml
Sesame oil a few drops
Instructions:
1.Prepare ingredients:
Clean and slice all mushrooms, slice the carrot, cube the tofu, and cut the leafy greens.
2.Cook the base broth:
Add water to a pot, place shiitake mushrooms and carrot inside, and simmer over medium heat for about 5 minutes.
3.Add mushrooms:
Add enoki mushrooms and cook for another 2 minutes to enhance the flavor.
4.Add tofu and greens:
Add tofu cubes and leafy greens, cooking for about 2 minutes until done.
5.Season and finish:
Season with salt and white pepper powder, add a few drops of sesame oil, then turn off the heat and serve.
