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Mushroom tofu soup with fresh eyebrows, simple ingredients, nutritious and delicious, make a big pot in ten minutes.
Cold weather want to drink soup, this simple low-fat low-oil three fresh mushroom tofu soup do not miss, delicious and delicious, ingredients are available at home. I don't have much time to cook soup at work, sometimes I want to drink soup to make a simple and delicious mushroom soup, the ingredients are very simple, several favorite mushrooms, a piece of tofu, one or two eggs, like meat can add some ham sausage or shrimp, the method is simple, the taste is rich and fragrant, every time you cook a pot on the table to drink.
There are not many ingredients in this dish, but the taste is fresh and nutritious, and it is suitable for both the elderly and children, especially the girls in the fat reduction period, and it is not wrong to drink it.
Three fresh? Which three fresh, in fact, is mushrooms, tofu, tomatoes. Drinking a bowl of nutritious vegetarian soup in winter warms the stomach and drives away the cold. In this soup, the main ingredient is tofu, a cheap soy product, rich in plant protein and trace elements, which is very good for the body when eaten regularly. Tofu, we better choose tender tofu, so that the three fresh tofu soup is fresh and delicious. Mushrooms, you can choose one or 2 to 3 kinds, I used the child's favorite shiitake mushrooms today, rich in fiber silver needle mushrooms, and an unknown mushroom, when I bought the boss has informed, now I really can't remember, the price is small, the taste is delicious. Then there are the seasoned tomatoes to add flavor to the soup.
The following will be this delicious and nutritious three fresh mushroom tofu soup to share with everyone, like to drink soup friends to make Oh.
Three fresh mushrooms tofu soup/soup
Ingredients: 1 handful of enoki mushrooms, 6 shiitake mushrooms, 1 handful of ginseng mushrooms (as the name seems), 1 piece of tender tofu, 2 tomatoes, 2 native eggs, green onion or coriander to taste, 1 spoonful of light soy sauce, water starch to taste, salt and pepper to taste
Production process:
1: Wash and cut the mushrooms and ginseng mushrooms into small pieces, slice the shiitake mushrooms, cut the tofu into pieces, peel the tomatoes and beat the eggs and set aside.
2: Stir-fry the broth, add a little cooking oil, add diced tomatoes and stir-fry to make the soup, add the right amount of water and bring to a boil.
4: Add mushrooms, tofu and enoki mushrooms, cover the pot and bring to a boil over high heat
5, add salt, pepper, soy sauce seasoning, the right amount of water starch to thin the mustard, draw a circle way to pour in the egg liquid and boil again, drizzle with a few drops of sesame oil, sprinkle with green onion and coriander.
Finally, put it in a soup bowl and enjoy it. Tofu is tender, soup is delicious, drink 2 bowls on a cold day, comfortable!
Cooking Tips:
Today's method is less salt and less oil plate, and the taste is light and fragrant. Another way is to fry the eggs to cook the soup, so that the soup is more creamy, and if you like a heavier fat, you can try this method.
I am Hema, a mother who loves food, shares, and life. Thank you for your reading and support, more home-cooked delicious methods, please pay attention to "Lotus Mom Food"! If you like my sharing, welcome to like, favorite, forward to more friends. If you have a better way to share, welcome to comment and leave a message, learn from each other, and exchange cooking tips!