| 材料 | Ingredients |
| 90克蘑菇 | 90g Shitake Mushrooms |
| 27克白洋蔥 | 27g White Onion |
| 16克 韭蔥 | 16g Leek |
| 15克椰菜花 | 15g Cauliflower |
| 2克大蒜 | 2g Garlic |
| 2毫升 豉油 | 2ml or to taste Soya Sauce |
| 2克 黑胡椒 | 2g or to taste Black Pepper |
| 2克 鹽 | 2g or to taste Salt |
| 160毫升水 | 160ml Water |
| 5毫升橄欖油 | 5ml Olive Oil |
做法 Method
1. 將洋蔥、韭蔥、大蒜切細
Chop onion, leef, garlic finely
2. 將半份蘑菇和椰菜花切細，其餘半份切粒
Chop 1/2 of the mushrooms and cauliflower finely and chop the other 1/2 into chunks
3. 將橄欖油入煎鑊中。把洋蔥、韭蔥和蒜爆香
Put olive oil into pan. Fry onion, leek and garlic till fragrant
4. 加入蘑菇和椰菜花炒30秒至1分鐘
Add shitake and cauliflower and fry for 30 seconds to 1 minute
5. 加入醬油再炒30秒
Add soya sauce and fry for another 30 seconds
6. 加水至剛好覆蓋了蔬菜
Add water till just barely covering the vegetables
7. 煮沸，熄火，讓湯變得稍為杰身，蘑菇和椰菜花變軟。 需時約 30-35分鐘
Bring the soup to a boil. Turn heat down and let soup simmer till mushrooms and cauliflower are softened. （Approx. 30-35 mins）
8. 加入黑胡椒和鹽調味即可
Add black pepper and salt to taste
Special thanks: Mana! Fast Slow Food
