Enoki Mushroom and Seaweed Soup

Enoki Mushroom and Seaweed Soup

by yoyo primary color

4.8 (1)
Favorite
34

Difficulty

Easy

Time

15m

Serving

2

Flammulina velutipes has the functions of resisting fatigue, anti-bacterial and anti-inflammatory, removing heavy metal salts and anti-tumor.

Laver has the effects of resolving phlegm, softening firmness, clearing heat and diuresis, nourishing the kidney and nourishing the heart. It is used for goiter, edema, chronic bronchitis, cough, athlete's foot, high blood pressure, etc.

This soup tastes delicious after adding seaweed, and its preparation is very simple, it does not take a lot of time, so it is also a good choice for breakfast.

Ingredients

Enoki Mushroom and Seaweed Soup

1. Clean the cabbage and cut into small pieces.

Enoki Mushroom and Seaweed Soup recipe

2. Remove the roots of enoki mushrooms and clean them.

Enoki Mushroom and Seaweed Soup recipe

3. The fungus is soaked, cleaned, shredded, tofu skin is cleaned, and shredded.

Enoki Mushroom and Seaweed Soup recipe

4. Add salad oil to the pot, heat and add ginger, stir-fry slightly yellow.

Enoki Mushroom and Seaweed Soup recipe

5. Turn off the heat and add the fungus shreds, taking care to prevent the oil from splashing out, and stir-fry for a while.

Enoki Mushroom and Seaweed Soup recipe

6. Add water and bring to a boil.

Enoki Mushroom and Seaweed Soup recipe

7. Add enoki mushrooms and cabbage and cook for a while.

Enoki Mushroom and Seaweed Soup recipe

8. Add tofu skin and cook for a while.

Enoki Mushroom and Seaweed Soup recipe

9. Add salt and seaweed, stir and turn off the heat.

Enoki Mushroom and Seaweed Soup recipe

Tips:

Take care to prevent splashing when adding fungus to the pan, so it is recommended to turn off the heat first.

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