Japanese tofu soup
By ShaunPadberg
Recently, I have been crazy about tofu... I discovered a simple method for lazy people and immediately came to share it with everyone!!!
Recipe Recommendations
- tender tofu appropriate amount
- green beans appropriate amount
- clear chicken soup appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- water starch appropriate amount
- salt appropriate amount
- rice wine appropriate amount
- white pepper appropriate amount
- white sugar appropriate amount
Steps for Japanese tofu soup
1
Cut the tender tofu into small pieces, cut the scallion into thin threads, and cut the ginger into powder.
2
Boil the water in the pan, add 1 tablespoon of salt, pour in the green beans and blanch water, and pick up immediately.
3
Heat 2 tablespoons of oil, saute the shredded ginger and shredded green onion until fragrant, add the Japanese hot pot ingredients and stir fry for 30 seconds, add the chicken soup and bring to a boil over high heat.
4
Add pot rice soy sauce, rice wine, white pepper powder, and white sugar and stir well until taste.
5
Pour the tender tofu pieces into the pan and gently stir well, and continue to cook for 1 minute on high heat until boiling.
6
Pour in the blanched green beans, mix well with the ingredients in the pan and bring to a boil, pour in water and starch to thicken, and serve.Japanese tofu soup Make Tips
1. Silken tofu is soft and delicate; try to be gentle when adding it to the pot to avoid breaking it apart and making the soup cloudy and unsightly.
2. The green peas used in this dish are frozen, so blanching and cooking are merely for thawing. Do not cook for too long to prevent the peas from turning yellow and losing their color.
3. The clear chicken broth used as the soup base is already savory; season gradually while tasting, and stop once the flavor is to your liking.
4. Japanese hot pot ingredients are rich in color, aroma, and flavor, and are available in supermarkets; they will make the finished dish look very attractive.
5. If you do not have cornstarch slurry, egg white can produce a similar thickening effect.