Seaweed, tofu and egg soup

By GustWelch

Seaweed, tofu and egg soup
This soup has a smooth taste and delicious taste

This soup is rich in iodine, potassium, calcium, phosphorus, iron, protein, vitamins, etc.

Applicable population: patients with goiter, chronic bronchitis, hypertension, and cardiovascular diseases

Recipe Recommendations

  • tofu appropriate amount
  • eggs of 2
  • laver appropriate amount
  • onion appropriate amount
  • salt a little

Steps for Seaweed, tofu and egg soup

  • Make step 0
    1
    Wash the tofu and cut it into dices.
  • Make step 1
    2
    Tear the seaweed for later use.
  • Make step 2
    3
    Wash the green onions and cut the chopped green onions.
  • Make step 3
    4
    Divide the eggs for later use.
  • Make step 4
    5
    Heat the oil in the bottom pan and saute the chives flowers.
  • Make step 5
    6
    Pour in diced tofu and stir fry for a while.
  • Make step 6
    7
    Add appropriate amount of water to the pan and boil.
  • Make step 7
    8
    Add shredded seaweed and cook briefly.
  • Make step 8
    9
    Pour in the egg liquid and season with salt.

    • Recipe Categories

    Recipe recommendation