Mushroom Tofu Soup

Name: Mushroom Tofu Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: More than 3 Shiitake Mushrooms; 100g tofu; 1 parsley; 10g shallot; 5g ginger; 1/2 a spoon Soy sauce; 1/3 tablespoon Oyster sauce; a little White pepper; a little Clam powder; Some salt; Some sesame oil

by Original Life•Home

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

In the cold winter, I always want to accompany a soup. Drink a few sips before meals, warm and healthy. Usually it’s not tomato and egg soup, seaweed egg drop soup, or spinach egg drop soup, without leaving the "eggs". Let the hen rest tonight, let’s share a mushroom tofu soup

Mushroom Tofu Soup

1. Prepare ingredients: wash and slice shiitake mushrooms, cut tofu into strips, cut coriander into sections, shred green onion and ginger

2. Stir the scallion and ginger in a hot pan with oil, add the mushrooms and fry until soft and fragrant

3. Add appropriate amount of water, add tofu strips when the water is boiled, add half a spoon of light soy sauce, a little oyster sauce, appropriate amount of white pepper to taste, cover and cook for 5 minutes

4. Add appropriate amount of salt before serving, drizzle with a little sesame oil to enhance the flavor, and sprinkle with coriander after serving

Tips:
Light and without losing the aroma of mushrooms, according to my son: a few drops of sesame oil before the pot is the "absolute" part of the whole soup.