Mushroom Tofu Soup

Mushroom Tofu Soup

by Seven nine stars

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

There are many kinds of mushrooms, except for the ones we usually eat, many of which I can't name.
While visiting the vegetable market, I stumbled upon a new mushroom vendor who was selling many kinds of unusual mushrooms, so I bought some.
This mushroom tofu soup contains Coprinus comatus, tricholoma, black fungus, and a grayish mushroom similar to crab-flavored mushrooms (I can’t name it, let’s call it crab-flavored mushrooms).
The seasoning only adds a little salt, which is already incredibly delicious.

Ingredients

Mushroom Tofu Soup

1. Prepare the required ingredients.

Mushroom Tofu Soup recipe

2. Wash the tofu and cut into small pieces.

Mushroom Tofu Soup recipe

3. Pour a little oil in the pan, heat it up, add the tofu and fry for a while.

Mushroom Tofu Soup recipe

4. When the tofu turns yellow slightly, pour in an appropriate amount of water.

Mushroom Tofu Soup recipe

5. Pour a little cooking wine and bring to a boil.

Mushroom Tofu Soup recipe

6. Add the black fungus and cook for 3 minutes.

Mushroom Tofu Soup recipe

7. Dispose of mushrooms at this time. Slice the Coprinus comatus and Tricholoma, and cut the crab-flavored mushroom in half.

Mushroom Tofu Soup recipe

8. Cut garlic into small pieces and set aside.

Mushroom Tofu Soup recipe

9. After 3 minutes, add all the mushrooms, bring to a boil over high heat, and continue to cook for another 2 minutes.

Mushroom Tofu Soup recipe

10. Add appropriate amount of salt to taste, then serve.

Mushroom Tofu Soup recipe

11. Sprinkle with garlic leaves and enjoy.

Mushroom Tofu Soup recipe

Tips:

Fry the tofu first, and the soup will be thicker.
Enter the mushrooms last, and don't take a long time, otherwise it will affect the taste.

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