Japanese tofu mixed vegetable soup
By JaymeSipes
A light soup for everyone! Tomatoes and mushrooms play a large role in this soup. The sweet and sour juice of tomatoes has always been a good choice for vegetable soup bases, and mushrooms also have a faint aroma. In addition, Japanese tofu is smooth and the scallops are fresh and sweet. It is a good anti-greasy soup! Personally, I think that tomatoes and mushrooms should be stir-fried in oily oil first to get red oil and then put in water. This kind of soup is more delicious.
Recipe Recommendations
- cucumber section
- tomatoes one
- Japanese tofu a
- mushrooms four
- scallops appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Japanese tofu mixed vegetable soup
1
One cucumber, one tomato, one Japanese tofu, four mushrooms, appropriate amount of scallops, and appropriate amount of green onion.
2
Wash the tomatoes, peel them, and cut them into pieces.
3
Wash and peel the cucumber and cut it into pieces.
4
Soak the scallops in a little water.
5
Cut Japanese tofu and soak it in water.
6
Wash mushrooms, remove feet and soak them in water.
7
Put a little oil in the milk pan, stir-fry the mushrooms, scallops and tomatoes until the red oil, add appropriate amount of boiling water, boil, and add cucumber.
8
Add Japanese tofu, cook for three minutes, add salt, season with chicken essence, and sprinkle with green onion.Japanese tofu mixed vegetable soup Make Tips
1. The aroma of fresh mushrooms will be stronger when replaced with dried mushrooms. 2. The soup in red oil is more delicious when stir-fried tomatoes. 3. The spring onions are used for decoration, or they can be cut into fine pieces.