Name: Vermicelli Tofu Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some tomato; Some tofu; Some Shallots; Some Rice noodles; Some Cucumber; Some starch; Some egg; Some salt; Some sesame oil; Some pepper

Vermicelli Tofu Soup

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

In our local area, this kind of soup is called tofu soup. In my memory, I only eat it when I was a child during the Chinese New Year. Because there are more tofu and broth in the family during the Chinese New Year. Naturally, I eat more. A bowl of tofu soup with vegetables and meat is such a luxury. Every time I write about this kind of home-like food, I can't help but think of my childhood. A person's memory is always related to food and cannot be erased. Nowadays, the food is so plentiful that the existence of tofu soup is often forgotten, and it is not always possible to eat it a few times a year. Today I have all the ingredients, and I will make a vegetarian tofu soup.
Tofu soup must have tofu, the others are more casual, vermicelli type, vegetable type, whatever you have, the salty and thick soup is very ironed.
Ingredients: tomato, tofu, shallots, vermicelli, cucumber starch, egg seasoning: salt, sesame oil, pepper powder

Vermicelli Tofu Soup

1. Material drawing.

2. Cut tomatoes into pieces, peel and slice cucumbers, cut green onions into sections, cut tofu into pieces, and beat eggs.

3. Use boiling water for the vermicelli until softened.

4. Pour the oil in the wok and fry the shallots. The slight paste is the best.

5. Stir-fry the tomatoes.

6. Add tofu and stir fry.

7. Add water to boil, put the vermicelli after the water is boiled, and drizzle the juice.

8. Finally, put the melon slices, drizzle with egg wash, add salt, pepper and sesame oil.

9. Just out of the pot.

Tips:
1. If there is broth, use part of the broth instead of water to make it more delicious.
2. Cucumbers should not be boiled for a long time. Put them on at the end and they will feel better when they are crispy and crispy.
3. Gorgon juice should not be too thick, just appropriate.
4. The seasoning is relatively simple, and it is still made according to the previous practice at home. This is the taste of what I eat.