Japanese Tofu Soup with Mushrooms

Name: Japanese Tofu Soup with Mushrooms
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bottle Six Fungus Soup; 1 piece Japanese tofu; Some Broccoli; Some Miscellaneous vegetables; a little pepper

by Dance Spirit

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Shiitake mushrooms are one of the "mountain treasures". Contains vitamin C, which can lower cholesterol and blood pressure. It has a certain weight loss effect for patients with thick abdominal wall fat. Flammulina velutipes has the effects of lowering blood fat and blood pressure, improving intelligence and strengthening the brain, and preventing cancer. Japanese tofu uses eggs as the main raw material, supplemented by pure water, vegetable protein, natural seasonings, etc., refined through scientific formula, and has the refreshing taste of tofu Smooth and tender, the egg has a delicious and delicate fragrance. "

Ingredients

1 bottle Six Fungus Soup
1 piece Japanese Tofu
Some Broccoli
Some Miscellaneous Vegetables
a little Pepper

Japanese Tofu Soup with Mushrooms

1. Finished product.

Japanese Tofu Soup with Mushrooms recipe

2. Ingredients: Japanese tofu six fungus soup broccoli mixed vegetables.

3. Wash the broccoli first, then break it into small flowers, and put them in a pot of clear water with the Japanese tofu and miscellaneous vegetables (the amount of water can be more).

4. I use this assorted mushrooms, put the ingredients in between, and the soup can be made with more or less according to your taste, and then wait for it to boil.

5. Prepare a spoonful of cornstarch.

6. After boiling, mix 1 scoop of corn starch with a little water to make water starch, and then thicken it.

7. Don't make it too thick, just thin gorgon juice, and sprinkle some pepper in it.

Tips:
Thin gorgon juice is fine, then sprinkle some pepper in it to quench the cold. You can also buy fresh assorted mushrooms, but I am lazy, so I bought this refrigerator and prepared it according to personal needs.