Vegetarian Papaya Soup

Items need:

• A medium pot
• 1/2 pound (226.796 grams) of green papaya
• 2 cups (473.17 ml) of water
• .0625 (1/16) teaspoon (.308 ml) of salt. If you like more salt, use .125 (1/8) teaspoon (.616 ml).
• 1 tablespoon (14. 7 ml) of vegetarian seasoning
• 1/8 cup (25 grams) of fresh green onion
• 1/8 cup (25 grams) of cilantro

If you have the remaining vegetable broth, pour out 2 cups into a pot. I don't need to add anymore salt to the soup.

If you didn't make the vegetable stock, add vegetarian seasoning, salt and water.

Cut the papaya in half. You might want to scoop out the seed before cutting the papaya. Since the papaya is green, the seed is less messy, so I just removed the skin.

Before, you chop the papaya into small pieces, cut it about 3 inches long, then cut 1/2 inch or 1 inch apart. You could add water, seasoning, and papaya at the same time. Cook it from 10 to 15 minutes in medium heat. The last 30 seconds, add green onion and cilantro. Serve with steam rice and tempeh. Don't like mushy texture. Cook it only 10 minutes or less.

Items need:

• A medium pot
• 1/2 cup (64 grams) of ripped papaya
• 1 cup of remaining vegetable broth
• Don't have it, use 1 cup of water
• If you use water, add 1 tablespoon of vegetarian seasoning
• Add .03 teaspoon (.154 ml) salt
• Same amount for green onion and cilantro (less or more depends on your preference)

To prepare ripped papaya, cut in half and should use a spoon to scoop out the seed. Then remove the skin and dice it into 1/2 or 1 inch apart.

***Since ripped papaya is already soft, you must boil the water or preheat your broth first, then add the papaya and only cook it for 3 to 4 minutes. Again last 30 second, add green onion and cilantro.

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