Soup
Tofu 1 block | Enoki mushroom 30g |
Shiitake mushrooms 3 flowers | Ginger Appropriate amount |
Eggs 2 | Pepper Quality |
Mature vinegar Appropriate amount | June Fresh Light Salted Kelp Soy Sauce 2 scoops |
Cornstarch Appropriate amount |
Step 1
Cut the tofu into shreds; remove the stems of the mushrooms, wash and shred them; wash the enoki mushrooms and cut the green onions in the middle with a knife; beat the eggs and prepare all the ingredients.Step 2
Finely chop the ginger, the more minced the betterStep 3
Add an appropriate amount of water to the pot, pour the minced ginger, shredded tofu, shredded mushrooms, and enoki mushrooms into the pot and cook.Step 4
Dissolve corn starch with waterStep 5
Color and season with June fresh light salt and kombu soy sauceStep 6
After the soup boils, add pepper, vinegar, and water starch. When the soup thickens, pour the eggs into the pot.Just hit itStep 7
Pour the hot and sour tofu and mushroom soup into a bowl and eat it. It is sour and spicy to appetize, and you will feel comfortable after drinking it. Soup cooking tips