Mustard, salted egg and yellow tofu soup
Normally, this mustard soup would taste best when put into chicken soup or pork bone soup, but we didn't have time to cook soup for that long at work, so we made this quick-moving mustard egg yolk tofu soup.
Recipe Recommendations
- tofu four
- mustard half a
- coriander a little
- salted egg yolk two
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Mustard, salted egg and yellow tofu soup
1
Wash and shred mustard for later use.
2
Cut the tofu into small pieces, chop the salted egg yolk into pieces and set aside.
3
Boil water in the pan and add shredded tofu and salted egg yolk.
4
Add appropriate amount of salt and a little clear oil.
5
Add shredded mustard after boiling the pan.
6
Add appropriate amount of MSG.
7
Sprinkle with a layer of parsley.
8
Drizzle with a little sesame oil.