Tofu Vermicelli Soup

Name: Tofu Vermicelli Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: piece tofu; Put Vermicelli; 1 taro; piece radish; A Garlic sprouts; 2 parsley; 2g salt; 5g sesame oil; 5g Cooking oil; 5g Soy sauce; 1 spoon Chili oil; Some Vinegar

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Tofu Noodle Soup] Warm memories of childhood I lived in the countryside when I was a child, and it was really cold in winter. When I came home from school, my mother always brought out a hot bowl of vermicelli soup.
In the winter in rural areas, vegetables are even more scarce, and radish and cabbage have to be eaten for a winter.
My mother often makes vermicelli soup, add radish, cabbage, tofu, and vermicelli, so the salty soup is not annoying! "

Tofu Vermicelli Soup

1. 1. Material drawing.

2. 2. Slice radish and taro, cut garlic sprouts into sections,

3. 3. Soak the noodles in hot water. If you soak in advance, you can use cold water. This is also ok when you eat it in a hurry.

4. 4. Cut tofu into pieces.

5. 5. Preheat the frying pan, brush with oil, and put on tofu cubes.

6. 6. Fry until both sides turn yellow, either in a pan or an electric baking pan.

7. 7. Fry some minced garlic with the oil in the pot, add the radish and taro slices.

8. 8. Add water to boil, put the vermicelli on the boiled water, and pour the gorgon juice after it is boiled.

9. 9. Season with salt and light soy sauce, put sesame oil and vinegar in the pan, add some chili oil and coriander if you like.

Tips:
1. It will be lighter in this way. If you want a strong taste, you can put the tofu over the oil or put other rapeseed. Of course, if it is not taboo, add some lard or chicken fat to make it more fragrant.