Chicken Tofu Soup

Name: Chicken Tofu Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g North Tofu; Some chicken soup; 1 tbsp Shallot oil; Some salt; 50g carrot; 5g Black Fungus; Some Chinese cabbage; 1g White pepper

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I like to eat the brine tofu from my hometown, especially the tofu that is still steaming just out of the pot. Usually a piece is broken and placed in the mouth, it is hot, sweet, and with a hint of bitterness. Tofu is boiled in chicken broth, and vegetables are added. You can eat two dishes with one dish. It can be used as a dish or as a soup. The honeycomb of tofu is full of chicken juice, which is tender and does not require too much seasoning. It is original.

Ingredients

Chicken Tofu Soup

1. Cut north tofu into 2-3cm square pieces for later use

2. Wash the carrots and cut diagonally into sections

3. Cut it into like eye pieces

4. Wash the soaked fungus and tear it into large flowers, and tear the cabbage leaves into large pieces for later use.

5. Add an appropriate amount of chicken broth to a small pot and bring to a boil. Pour the tofu to a boil over medium and low heat. Add white pepper and a small amount of salt.

6. Cook until cellulite appears inside the tofu, add scallion oil

7. Add carrot slices and cook for half a minute

8. Add the fungus and boil

9. Finally, add the cabbage leaves and boil on and off the heat, and serve with the soup.

Tips:
1: Be sure to use northern tofu to have a beautiful honeycomb.
2: Tofu is more flavorful, and the amount of salt is less than usual for soup.
3: If there is no chicken soup, you can use chicken essence or chicken powder to prepare.