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We hope you got benefit from reading it, now let’s go back to cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 recipe. To make cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 you need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
- Provide 2 fresh pickle cucumbers
- You need 4 mushrooms
- Prepare 1 egg
- Use 4 oz firm tofu
- You need 1 cup shredded carrots
- Get 2 Tsp cooked beans
- Use 2 Tsp olive oil
- Use Sesame oil to finish up
- Use 16 oz homemade stock or water
- Provide 2 Tsp starch plus 1/4 cup cold water
Steps to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
- Shredded carrots, slice mushroom, cut firm tofu into strips and set aside.
- Sauté carrots, mushroom and cucumber in olive oil until soft. Season with salt and pepper.
- Pour in homemade stock or water 16 oz plus 16 oz water. Add cooked beans and tofu.
- Bring the pot to a boil. In the meantime prepare a starch water. Beat an egg in a separate bowl.
- Season the soup with salt and fish sauce before slowly pouring in starch water. Turn down the heat while thicking the liquid to your desired consistence.
- Turn up the heat and slowly pouring in beaten egg until you empty the bowl. Once the egg solidified, turn off the heat. Adjustment seasoning if necessary. Drizzle sesame oil or chili oil. Enjoy it with brown rice or sourdough bread.
Egg Drop Soup is one of the most basic of Chinese soup recipes and very quick. Bring chicken stock to a boil in a soup pot. Meanwhile, heat oil in a frying pan over medium high heat and sauté garlic and ginger until fragrant. Add this to the chicken stock. Add mashed/crumbled tofu to the chicken stock and season with salt and pepper.
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