Name: Spinach Tofu Noodle Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece noodles; 1 piece spinach; 200g Tofu (North); 2s Shiitake Mushrooms; a little Shredded pork; a little shallot; a little ginger; 2 spoons salt; Some Soy sauce; 1 piece egg

Spinach Tofu Noodle Soup

by Fangcao Biliantian FF

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I really hated hot noodle soup when I was young. I don’t know why I still like it now. It’s really comfortable to eat with a variety of hot ingredients. It is more suitable for rainy days and it is also suitable for babies. Of course, cut the spinach~

Spinach Tofu Noodle Soup

1. Wash the spinach and blanch it with hot water to remove harmful oxalic acid

2. Wash the tofu and cut into pieces for later use

3. Wash the shiitake mushrooms, slice them and blanch them in hot water

4. Shred meat, cut green onion into sections, slice ginger, set aside

5. Chopped, blanched spinach, shiitake mushrooms, chopped tofu

6. A little oil, heat the pan

7. Fry the scallion, ginger, pork and pepper noodles in a pot

8. Pour in shiitake mushrooms and stir fry, then pour in soy sauce and stir fry

9. Add water, tofu, and spinach to the pot and simmer for 10 minutes

10. In another pot, boil a poached egg and noodles

11. Cool water after noodles are cooked

12. Put the noodles on a plate, and then pour in the soup just simmered.

Tips:
Be sure to use less oil, spinach and shiitake mushrooms must be blanched, you don’t need to eat shiitake mushrooms, you can add or remove the ingredients at will, it depends on what you have at home, haha