In the cold winter, we all want to eat some hot food. This will make our bodies feel warm, and food always brings us happiness and warmth. This tofu soup with vegetables and egg is a healthy Chinese family recipe. The protein in the egg, when boiled with hot water, creates a white soup. The higher the protein content, the stronger the color of the soup.
Today’s recipe was made one night in winter. Coming home from school on a snowy winter night and drinking a steaming delicious soup is the warmest moment in winter. Tofu soup with vegetables and egg is easy to make. This tofu soup gets a umami flavor, added protein, and omega-3 fatty acids from dried shrimp. You can substitute your favorite vegetables. Fried eggs must be added to hot water to get a white soup, which will look more delicious.
Some cooks will add the dried shrimp earlier, letting them simmer in the broth. I soak them separately, and drain them before adding at the finishing stage. If you choose to add them earlier, test the flavor before adding any salt.
Tofu Soup with Vegetables and Egg, Family Style
Equipment
- 1 wok
- 1 wok spatula or ladle
- 2 mixing bowls
Ingredients
- 150 g baby Napa cabbage chopped
- 6 g dried shrimp (medium to large)
- 120 g tofu cubed
- 1 egg
- 4 white mushrooms sliced
- 10 g green onions chopped
- 4 ml salt
- 3 ml ground white pepper
- 450 ml hot water (heated to 80°C / 176°F)
- 20 ml cooking oil
Instructions
Preparation
- Gather your ingredients.
- Rinse the dried shrimp, then soak in water and set aside for 10 to 20 minutes.
- Measure 450 ml of water, and pour it in a saucepan over high heat. Heat the water to 80° C (176° F).
- Crack the egg and beat it to scramble it.
- Clean the baby cabbage and mushrooms.
- Chop the baby cabbage and green onions.
- Dice the tofu and slice the white mushrooms.
Cooking
- Heat the pot until smoking, pour in 20ml of oil, hold the handle and rotate the pot to coat the pot with oil. Then pour off the excess oil. Reduce the heat to medium-low. Add the egg and fry over medium-low heat until golden brown on both sides. Then mash the egg with a spatula.20 ml cooking oil, 1 egg
- Add the heated water. Raise the heat to high and bring to a boil.450 ml hot water
- Once the water is boiling, add the baby cabbage and white mushrooms. Bring to a boil again and add the tofu. Reduce the heat to medium-low and simmer for 2 minutes. Season to taste with salt and white pepper.150 g baby Napa cabbage, 120 g tofu, 4 white mushrooms, 4 ml salt, 3 ml ground white pepper
- Drain the shrimp and add the shrimp and green onions to the soup, cook for another 20 seconds. Serve.6 g dried shrimp, 10 g green onions
Notes
Nutrition
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