Shimeji Mushroom Tofu Soup

Name: Shimeji Mushroom Tofu Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g North Tofu; 250g Shimeji Mushroom; 1 parsley; 1/2 teaspoon salt; 2 tbsp Surface water starch; Some water

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Recently, there is a chicken (Ji) mushroom at the vegetable market. I was curious, so I bought a little, and I came back to check, what kind of chicken (Ji) mushroom, it is Shii mushroom, it is a kind of oyster mushroom, also called small oyster mushroom, flat mushroom. Mushrooms are sweet and warm in nature, and have the effects of chasing wind and cold, relaxing tendons and activating collaterals. Regularly eating oyster mushrooms can not only improve the body's metabolism, but also have certain benefits for strengthening the physical fitness. Make a soup and strengthen your physique.

Ingredients

250g North Tofu
250g Shimeji Mushroom
1 Parsley
1/2 teaspoon Salt
2 tbsp Surface Water Starch
Some Water

Shimeji Mushroom Tofu Soup

1. Wash Shimeji mushrooms and cut tofu into small pieces

2. Put cold water in the pot, add the tofu to a boil over low heat, and continue to simmer for about 10 minutes after it is boiled

3. Add Shimeji mushrooms and continue to simmer for about 10-15 minutes

4. Season with salt, mix in the water starch prepared with the noodles, and serve after boiling

5. Sprinkle the coriander section and start drinking; use the noodles to adjust the water and starch, the soup is transparent, the soup is very delicious, no MSG, no oil, only salt seasoning, it is really delicious