Tomato, Tofu and Mushroom Soup
Overview
How to cook Tomato, Tofu and Mushroom Soup at home
Tags
Ingredients
Steps
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Prepare the ingredients, cut the tomatoes into small pieces and slice the ginger.
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The seafood mushrooms can also be replaced with other fresh mushrooms, and the seafood mushrooms can be torn into small strips by hand.
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Cut the tofu into small cubes about 2 cm, and cut the green onion into small pieces.
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Boil water in a pot, add a little salt after the water boils, add small pieces of tofu and blanch for 2 minutes.
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Boil water over high heat.
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After 2 minutes, remove and drain.
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Pour into a large bowl and set aside.
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Pour in the seafood mushrooms and blanch for one minute.
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Remove and drain.
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Heat oil in a pan and pour in egg liquid.
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Stir it up with chopsticks, then pour it out into a large plate and set aside.
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It’s the same pan that you used to fry the eggs in just now. No need to add any oil (there is still a little oil in the pan). Pour in the tomato cubes.
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Stir-fry for 2-3 minutes until the tomatoes become slightly soft and sandy.
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Pour 4 bowls of water and add ginger slices.
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Cover the pot and cook until the water boils.
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After the water boils, remove the scum.
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Add tofu cubes and mushrooms.
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Continue to boil.
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Add chopped eggs.
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Add a little more salt, chicken essence and pepper to taste and continue cooking for 2 minutes.
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Pour in half a bowl of starch water.
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Sprinkle some chopped green onion and turn off the heat.
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Put into a soup bowl, this nutritious and delicious tomato, tofu and mushroom soup is suitable for all ages.