Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹
Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹 is something that I have loved my whole life.

Shredded carrots, slice mushroom, cut firm tofu into strips and set aside. Sauté carrots, mushroom and cucumber in olive oil until soft. Bring the pot to a boil.

To get started with this recipe, we must prepare a few components. You can have cucumber tofu eggdrop soup#everday meal soup黄瓜豆腐羹 using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
  1. Prepare 2 fresh pickle cucumbers
  2. Take 4 mushrooms
  3. Take 1 egg
  4. Prepare 4 oz firm tofu
  5. Take 1 cup shredded carrots
  6. Make ready 2 Tsp cooked beans
  7. Make ready 2 Tsp olive oil
  8. Make ready Sesame oil to finish up
  9. Make ready 16 oz homemade stock or water
  10. Prepare 2 Tsp starch plus 1/4 cup cold water

I found the idea here, and combined it with my egg drop soup recipe in hopes the cucumber would help cool a fever from the flu. This was the first "real" food he had eaten in three days, and I feel it worked as intended. Chicken, tempeh and shrimp can all be added to this soup, paired and separately, only chicken or. Smashed Tofu Egg Drop Soup The Ingredients.

Instructions to make Cucumber tofu eggdrop soup#Everday meal soup黄瓜豆腐羹:
  1. Shredded carrots, slice mushroom, cut firm tofu into strips and set aside.
  2. Sauté carrots, mushroom and cucumber in olive oil until soft. Season with salt and pepper.
  3. Pour in homemade stock or water 16 oz plus 16 oz water. Add cooked beans and tofu.
  4. Bring the pot to a boil. In the meantime prepare a starch water. Beat an egg in a separate bowl.
  5. 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.
  6. 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.

Since it's approaching winter in Minnesota, I have been cooking lots of comfort food, like soup and stew to ward of the cold. And if you need something hot and delicious and super quick to prepare, then you will be glad to have this smashed tofu egg drop soup in your arsenal. This Egg Drop Soup is one of the easiest Chinese soups you can make in your own kitchen from scratch. Easy Asian dishes are my favorite! Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.

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