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Tofu Soup with vegetables and egg, family style

Tofu Soup with Vegetables and Egg, Family Style

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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. Today's recipe was made one night in winter. Coming home on a snowy winter night and drinking a steaming delicious soup is the warmest moment in winter. It is not difficult to make and requires only the simplest seasoning. You can also substitute your favorite vegetables. Fried eggs must be added to hot water to get a white soup, which will look more delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Chinese Home Cooking
Servings 3
Calories 235 kcal

Equipment

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.
    ingredients for Tofu soup with vegetables
  • Rinse the dried shrimp, then soak in water and set aside for 10 to 20 minutes.
    Soak the dried shrimp in warm water 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.
    chop the cabbage
  • Dice the tofu and slice the white mushrooms.
    slice the mushroom, cube the tofu, and chop the green onions

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
    fry the egg
  • Add the heated water. Raise the heat to high and bring to a boil.
    450 ml hot water
    Pour 450 ml of 80 degree water into the wok with the egg
  • 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
    Add the shrimp and green onions, and simmer for another 20 seconds
  • 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
    Tofu Soup with vegetables and egg, family style

Notes

Eggs contain protein, and when boiled with hot water, you can get a white soup, and the higher the protein content, the stronger the color of the soup.

Nutrition

Calories: 235kcalCarbohydrates: 29gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 77mgSodium: 735mgPotassium: 234mgFiber: 4gSugar: 5gVitamin A: 271IUVitamin C: 22mgCalcium: 132mgIron: 3mg
Keyword dried shrimp, egg, Napa cabbage (Chinese cabbage), pepper, white, salt, scallions, Tofu Recipes, white mushrooms
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