Chinese cabbage and tofu soup

Recipe Recommendations

• pakchoi 100 grams
• mushrooms A few stalks
• green onion a little
• refined salt a little
• spiced powder a little
• MSG a little
• sesame oil a little

• light
• cook
• ten minutes
• simple

Steps for Chinese cabbage and tofu soup

1

Clean the cabbage and cut it into small pieces. Clean the mushroom stalks and cut it into small pieces. Cut the green onions into chopped green onions and place it on a plate for later use.

2

Cut the tofu into small pieces, place it in a pan and fry it until golden brown, remove it, and place it on a plate for later use.

3

Heat the pan and put in the clear soup, add chopped green onion, mushroom stalks, bring to a boil, and add pakchoi.

4

Bring to a boil, add refined salt and five-spice powder.

5

Add tofu to taste, and finally add MSG to taste.

6

Remove from the pan and place into a bowl.

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