First soak the soy chunks. Put 3 tbsp tomato paste and 4 tbsp soy sauce in a large bowl and mix. Then add the soy strips and pour over the hot broth until everything is well covered. Set the remaining broth aside. Stir the broth and soy shredded mixture and leave to stand for about 15 minutes.

Peel and finely dice the onions and garlic cloves.

Sauté in a large saucepan with a little oil.

Add 3 tablespoons of tomato paste and all the spices except for the bay leaves and roast briefly.

Deglaze with red wine and add the soy strips and broth.

Bring to the boil and add the bay leaves to the pot. The rest of the broth can also be poured in here.

Finally, clean the mushrooms and crumble them coarsely into the pot by hand.

Now let everything simmer for about 30 minutes.

Season to taste with salt, paprika powder and mustard.